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Raspberry sundae

This mouthwatering combination is so simple to prepare. Children will love the sprinkles and you can use different berries to ring the changes

30 JUNE 2009

Ingredients (Serves 2)

• 100g/4oz fresh raspberries, plus a few extra to decorate
• 2 tbsp icing sugar
• 50ml/2fl oz water Kelly’s of Cornwall Clotted Cream Ice Cream
• Hundreds and thousands sprinkles

Methods

Start by making the sauce. Place the raspberries, icing sugar and water in a medium-sized bowl and whizz with a hand-held blender until smooth. To make the sauce extra smooth, press it through a sieve.

Place 3 generous scoops of ice cream in each sundae dish, drizzle with the raspberry sauce and shake over the sprinkles.

Serve straight away, decorated with a few fresh raspberries.