Knickerbocker glory
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 6
- Dietary
- Pregnancy-friendlyVegetarian
Knickerbocker glory, the dessert of childhood dreams! Very simple to prepare but impressive-looking when assembled, these will be loved by children and adults alike.
Ingredients
- raspberries: 450g/1lb fresh raspberries
- icing sugar: 2 tbsp icing sugar
- mango: 1 ripe mango, peeled, stone removed, diced
- blueberries: 150g/5陆oz fresh blueberries
- ice cream: 12 scoops vanilla ice cream
- pistachios: 25g/1oz pistachios, coarsely chopped
Method
For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth.
Tip the raspberry pur茅e into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.
Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios.
Recipe tips
Tip 1: If anyone is allergic to nuts, you could replace the pistachios with crumbled ginger biscuits.
Tip 2: The raspberry pur茅e can be made in advance and kept, covered, in the fridge for up to 2 days.
