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Ingredients
| 2 tbsp tbsp | Icing Sugar Icing Sugar | ||
| 2 tbsp tbsp | Lemon
Lemon (Freshly Squeezed) | ||
| 100 g g | White chocolate White chocolate | ||
| 300 ml ml | Cream Cream | ||
| 1 bowl bowl | Pomegranates
Pomegranate (Seeds) | ||
| 1 bunch bunch | Mint
Mint (Fresh ) | ||
| 2 pieces piece | Meringue nest Meringue nest | ||
| 0 packet packet | Berries
Berries (Frozen) |
Frozen Winter Berry Sundae
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0:15
min
(6)
Method
- Heat half the frozen fruit with icing sugar & lemon juice over a medium heat for roughly 5 minutes, stirring to break up the fruit slightly.
- Break up the white chocolate and heat in a small saucepan over a low heat.
- Add 3 tbsps of the cream and continue to cook until the chocolate has melted and the sauce is smooth & glossy.
- Whip the remaining cream until peaks form but not over-whipped.
- Break the meringue nests into pieces and set aside.
- Fill sundae glasses with layers of the frozen fruit, whipped cream, broken meringues & fruit sauce, finishing with the white chocolate sauce on top.
