Raspberry and coconut sundae
Item 1 of 1
This vibrant raspberry ice cream sundae recipe is packed with decadent flavour from homemade chocolate ganache and raspberry coulis. Served with generous scoops of both raspberry ripple and white chocolate and coconut ice cream, this is a fun summer dessert for all the family to enjoy.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Raspberry coulis
- 150g of raspberries
- 1 tbsp of icing sugar
Chocolate ganache
- 100g of dark chocolate
- 200ml of double cream
To serve
- raspberry ripple ice cream
- white chocolate and coconut ice cream
- 100g of raspberries
- 30g of coconut, shaved
SAVE RECIPE
Method
1
To make the coulis, place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and start to release their juices
2
Tip everything into a bowl and blend briefly with a hand blender until the raspberries are puréed. Pass through a fine sieve to remove the seeds and reserve in the fridge
3
For the ganache, break up the chocolate and place in a glass bowl. Bring the cream to a simmer in a saucepan, then pour over the chocolate and mix until glossy
4
To make the sundaes, spoon some coulis into the bottom of two tall glasses, add a scoop of the white chocolate and coconut ice cream and swirl some ganache around the glass
5
Add a layer of fresh raspberries and a spoon of coulis followed by two scoops of the raspberry ripple ice cream. Swirl over some more ganache and top with fresh raspberries and coconut slices to serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024