Strawberry Sundae Food

SPECIAL STRAWBERRY SUNDAE RECIPE

Steps:

• Whizz 225g strawberries with 2tbsp caster sugar, push through a fine sieve and discard seeds. Whip 200ml double cream to soft peaks; fold in 1/3 of the strawberry puree until marbled.
• Mix remaining puree with 350g strawberries, chopped. Layer up scoops of vanilla ice cream from a 500ml tub, the strawberries and strawberry cream, then top with halved strawberries.

STRAWBERRY SHORTCAKE SUNDAES

Steps:

• Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
• Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams

STRAWBERRY SUNDAE SAUCE

Steps:

• Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
• Serve over ice cream with salted peanuts on top.

HOT STRAWBERRY SUNDAES

Steps:

• Scoop the ice cream into four small serving dishes and refreeze.
• Combine the preserves, pecans and kirsch in a small saucepan.
• Heat gently until the preserves are heated through and partially melted.
• Spoon the preserves over the ice cream and serve immediately.

STRAWBERRY-RHUBARB SUNDAES

Steps:

• Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
• In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
• Refrigerate the sauce until cool.
• Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.

STRAWBERRY SUNDAE

Steps:

• Cut most of the fresh strawberries into quarters then layer in a tall glass with the plain frozen yoghurt ,strawberry yoghurt and an occasional squirt of strawberry sauce.
• Repeat the layers until you reach the top of the glass. Finish with the left over strawberries and an extra squirt of strawberry sauce. If you want to you can add sprinkles.
• Now they are ready it's eat !!!!!!!