Raspberry Cream Sundae

Ingredients

  • 200g ice cream
  • 50g double cream
  • 250g of raspberries
  • 2 1/2 tbsp of caster sugar
  • 75ml of water
  • 1/2 tsp lemon juice, freshly squeezed
  • Fresh raspberries to serve

Instructions

  1. Place the raspberries, sugar and water in a food processor and purée until smooth
  2. Pass the purée through a fine sieve with the back of a spoon to remove any seeds. Stir in the lemon juice and refrigerate
  3. Add the ice cream, double cream and 2 tbsp of the raspberry sauces to a bowl and mix together. Store in the freezer for a few minutes before serving.
  4. Pour a little of the raspberry sauce in the bottom of each sundae glass and add a few fresh raspberries.
  5. Add a scoop of the ice cream mixture on top of the raspberry sauce. Repeat in layers until you reach the top of the sundae glass. Top a spoonful of double cream and a sprinkle of fresh raspberries to serve.

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