Strawberry Knickerbocker recipe
The ultimate dessert of your childhood but with a grown up upgrade...in the form of Pimms. Layer upon layer of strawberries, Pimm's, sponge, sauce and ice cream, topped with whipped cream, tuiles, mint and dehydrated strawberries.
Instructions
- Put the sugar and water into a pan and place over a medium heat. Bring to the boil then cool. Add the Pimm's and strawberries.
- To make the sauce, place the hulled strawberries into a blender and blitz until smooth. Place a sieve over a bowl and strain the mix.
- To make the tuiles, beat all the ingredients together, chill for 20 minutes then arrange into shapes on a lined baking tray. Cook in the oven at 200°C for 2 to 3 minutes, remove from the oven and curl while still warm.
- In sundae glasses layer up the strawberries in syrup and Pimms, the sponge, the sauce and ice creams. Finish with the whipped cream, tuiles, mint and sprinkle on the dehydrated strawberries.
- Decorate with dehydrated strawberries and fresh mint sprigs.
Notes
A knickerbocker glory must be topped with softly whipped cream (that's what makes a sundae a sundae, rather than just a collection of ingredients), and the raspberry sauce should be swirled around the inside of the glass, creating a bright pink helter-skelter running down the height of the sundae.