Summer Berry Ice Cream Sundaes with Hot Fudge Sauce
Introduction
Chocolate and strawberries already sound tempting. Add hot fudge sauce and raspberries, and you quickly create a luscious summer dessert.
Serves: 6-8
Ingredients
Hot fudge sauce
100g (3-4 oz) dark chocolate (around 70% cocoa solids), chopped
150ml (5 fl oz) cream
2 Tbsp unsalted butter
2 Tbsp golden syrup (light treacle)
100g (3-4 oz) soft brown sugar
1 punnet (about 1 cup) raspberries
1 Tbsp icing (confectioner’s) sugar
2-4 bananas, optional
2 punnets (about 6 cups) strawberries
Vanilla ice cream
Wafers, optional
Method
1 To make the sauce, combine the chocolate, cream, butter, golden syrup, and sugar in a saucepan and heat gently, stirring, until the sugar dissolves and the butter and chocolate melt. Bring to a gentle boil until the sauce starts rising in the pan, then remove from heat. Use immediately or serve at room temperature. If the sauce sets, gently reheat it, stirring, or microwave it.
2 Push raspberries through a sieve, then beat in icing sugar. If using, peel and slice bananas. Hull and slice strawberries. Assemble sundaes by putting scoops of ice cream in sundae glasses and pouring around a little raspberry puree. Add a few sliced strawberries and banana pieces to each dish. Pour over hot fudge sauce, add a few wafers, and serve.
Recipe Notes
If you don’t have golden syrup or light treacle on hand, use light molasses. I haven’t tried the sauce with maple syrup, but it would probably work. The sauce will keep refrigerated for at least a week.
In place of pink ice cream wafers, which look the part, but have a consistency of soft cardboard, I used Spanish Ines Rosales Sweet Olive Oil Tortas – oily, sugary, crunchy, and totally next level. Order online https://sabato.co.nz/products/ines-rosales-seville-orange-olive-oil-tortas