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Strawberry Knickerbocker Sundae

Strawberry Knickerbocker Sundae - bread & honey

by Bread & Honey

July 05th 2019

It’s British strawberry season and this recipe features them in many guises and disguises. It might take a while to make but it’s worth the extra effort!

Serves 4

Ingredients

Candied Dried Strawberries:
20 strawberries, hulled, thinly sliced.
100-200g icing sugar, sifted.

Strawberry Wafers:
2 sheets of rice paper.
200g caster sugar.

Compote:
750ml raspberry liqueur.
2 vanilla pods.
zest, 1 orange, 1 lemon.
8 black peppercorns.
750ml fresh orange juice.
25 strawberries, hulled.

Add dried strawberries, double cream and a chef shortcut of Haagen-Dazs Strawberry Cheesecake ice cream to serve.

Method

Candied Strawberries:
Preheat oven to 85c/65c fan.
Place the sliced strawberries in a layer on non-stick parchment with icing sugar on half of them to cook overnight.

Wafers:
Preheat oven to 85c/65c fan.
Dissolve sugar in 200ml water, low heat. Then boil for up to 4 minutes. Place in shallow tin.
Cut rice paper into 6 pieces. Add to tin. Remove, dust with most of the candied strawberries, place on non-stick parchment in oven for 4 hours until rigid. Remove.

Compote:
Raspberry liqueur, vanilla pods, zests, peppercorns into a pan. Boil until a syrup.
Reduce orange juice in another pan.
Combine with syrup and strawberries until softened.
Remove strawberries and a little of the syrup and blend, then heat to a compote.
Remove zests and vanilla, julienne to serve.

Chill 4 sundae coupes.
Layer dried strawberries, syrup, ice cream, whipped double cream, zests, vanilla, candied strawberries and wafers to serve while still chilled.

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