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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

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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.

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