Summer sundae
For cooling down you can’t beat this seasonal treat. Substitute the Pimm’s with elderflower cordial for a non-alcoholic version
Ingredients (Serves 4)
Place the strawberries in a bowl, sprinkle with the caster sugar and pour over the Pimm’s. Toss gently to coat then leave to marinate for 5 minutes.
Divide half the marinated strawberries between 4 tall glasses and sprinkle with a little mint. Top with a scoop of Strawberry and Yoghurt Délice, then repeat with the remaining strawberries, mint and ice cream. Sprinkle with diced stem ginger then drizzle over the stem ginger syrup and serve.
- 500g/1lb 2oz fresh strawberries, rinsed, hulled and sliced
- 1 tbsp caster sugar
- 50ml/2fl oz Pimm’s
- 2 tbsp fresh mint leaves, finely shredded
- 8 scoops Carte D’Or Strawberry and Yoghurt Délice
- 4 balls stem ginger, diced
- 4 tsp stem ginger syrup
Place the strawberries in a bowl, sprinkle with the caster sugar and pour over the Pimm’s. Toss gently to coat then leave to marinate for 5 minutes.
Divide half the marinated strawberries between 4 tall glasses and sprinkle with a little mint. Top with a scoop of Strawberry and Yoghurt Délice, then repeat with the remaining strawberries, mint and ice cream. Sprinkle with diced stem ginger then drizzle over the stem ginger syrup and serve.
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