Strawberry ripple sundaes

by Oyster Inn | Cuisine issue #156
Serves: 4Begin this recipe the day before to allow time for the ice-cream to set.

Strawberry puree
500g strawberries, hulled, chopped
100g sugar

Put the strawberries, sugar and 100ml water in a saucepan then bring to the boil. Remove from the heat and set aside to cool. Process in a food processor to form a puree then measure it out – you will need about 350ml for the sundaes. Reserve.

Vanilla & strawberry ripple ice-cream
400ml milk
500ml cream
8 egg yolks
150g caster sugar
Put the milk and cream in a saucepan and bring to a simmer.

Mix the yolks and sugar together in a bowl then slowly pour the hot cream mix into the bowl, whisking continuously to combine.

Return the mixture to a clean saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon. Remove from the heat and strain into a bowl set over a sinkful of ice. Cool to room temperature, stirring regularly.

Once the custard is cold, transfer it to a food processor bowl and put the whole bowl in the freezer. Whizz the mixture in the processor every 20-30 minutes then put back in the freezer. After a couple of hours of this procedure it will start to turn into ice-cream as you know it. When it is at the consistency of soft-serve ice-cream, transfer to
a large bowl. Carefully fold in 200ml of the strawberry puree (reserve the rest), using a couple of big folds to get a ripple effect – don’t over-mix. Transfer the mix to a plastic tub and freeze for at least 1 day until firm.

Meringue wafers
120g egg whites
1⁄8 teaspoon fine salt
250g caster sugar
1⁄8 teaspoon vanilla extract
2 teaspoons cornflour
1 teaspoon distilled white vinegar

Preheat the oven to 90°C. Beat the egg whites and salt in a bowl until soft peaks form then start adding the sugar, a spoonful at a time, continuing to beat for 5 minutes until the meringue is thick and glossy. Whisk in the vanilla and cornflour then gently whisk in the vinegar. Divide the mixture in half.

Spread 4 triangles (we use a plastic lid with a triangle cut out of it as a template) of meringue over a silicone mat then bake for 20 minutes, without colouring, or until just firm and you can peel the triangles cleanly off the mat. Remove from the mat immediately and set aside to cool.

Add 4 tablespoons of the reserved strawberry puree to the remaining meringue and gently mix to combine. Put the meringue in a piping bag then pipe squiggles over a lightly oiled silicone mat. Bake for 30 minutes, without colouring, or until just set. Remove from the oven and cool on the mat then use a palette knife to remove. Break into 6cm lengths.

Macadamia praline
200g caster sugar
100g macadamia nuts, toasted, coarsely chopped

Line a baking tray with baking paper. Put the sugar in a saucepan and heat until melted and golden. Add the nuts and quickly mix well to combine then pour the mixture on to the prepared tray and set aside to cool completely.

Pulse the praline to coarse chunks in a food processor then store in an airtight container.

To serve
150ml cream, whipped

Put 1 scoop of the ripple ice-cream in each of 4 sundae glasses then drizzle with a little of the remaining strawberry puree and sprinkle with some praline. Repeat the layers twice then top each sundae with whipped cream and the meringue triangles and squiggles.


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