Knickerbocker Glory (vanilla ice-cream, strawberry sauce, jelly, blackcurrant sorbet)
Knickerbocker Glory (vanilla ice-cream, strawberry sauce, jelly, blackcurrant sorbet)
Knickerbocker Glory ( vanilla ice-cream, strawberry sauce, jelly, blackcurrant sorbet)
Makes 4
Strawberry jelly and sauce
800g strawberries
100g sugar
4 sheets gelatine
Hull the strawberries. Keep back 6 for garnish.
Chop the remaining and place in a pan with the sugar and 150ml water ( you could add Pimms or some raspberry liqueur in place of half the water) Cook for 5 minutes then blend to a smooth sauce. Take out 500ml of the liquid and place the remainder in a bowl. Take a sieve and line with cheesecloth or a blue cloth. Pour in the 500ml of liquid and allow to strain for a couple of hours. Soak the gelatine in cold water for 10 minutes. Bring the strained liquid up to boil and add the gelatine. Remove from heat and pour into a tray, cool and chill to set.
Blackcurrant sorbet
250g blackcurrants
Zest and juice 1 lemon
25g liquid glucose
75g castor sugar
Place all the ingredients in a pan and simmer for 10 minutes. Blend to a smooth puree then pass through a sieve. Pour into a plastic tub and freeze for a couple of hours. Mix it up with a fork half way through. Blend the mixture again and return to freezer to set. Dip an icecream scoop in boiling water before scooping onto glasses or bowls of the fruit salad.
To assemble –
Vanilla icecream
Drizzle half the sauce into 4 sundae glasses.
Add some sliced strawberries then a scoop of icecream, some jelly, a scoop of sorbet, more jelly and top with a scoop of icecream, some jelly, a few slices of strawberry and more sauce.
