Berry Cream Sundae
Cook Time 40 minutes (+ 3 to 4 hours simmering time)
250g fresh strawberries (A)
200g caster sugar
½ tsp vanilla bean paste
800ml dollop cream
150g icing sugar
1 lemon, zested
135g caster sugar
200g slivered almonds
Cut the top off the strawberries and slice them to create individual discs.
Place the cut strawberries on to the side of the glass.
For the strawberry sauce, take stems off the strawberries (A) and wash them.
Roughly dice or slice the strawberries and place them in a bowl that fits snuggly over a medium saucepan. Cover with the caster sugar and vanilla paste.
Fill the saucepan halfway with water and put it on the stove to simmer, place the bowl with strawberries directly on top of the saucepan. Stir the strawberries at regular intervals.
Simmer the strawberries for 3-4 hours, check regularly and top up the water in the saucepan as needed. The sugar will extract all the juice from the strawberries.
Leave the strawberries and juice together until required. This can be made up to 2 days in advance and stored in the fridge.
Pass the mixture through a strainer just prior to serving and press with a spoon to remove all the juice from the strawberries. Discard the strawberries and leave at room temperature for two days then strain.
To make the cream filling combine all ingredients together.
For the caramelised almonds bring the water and sugar to the boil and remove from the heat.
Place almonds on a tray lined with a silicone baking mat and drizzle some of the syrup over the almonds.
Bake at 160°C for 15-20 minutes until golden, turning the nuts frequently.
To assemble the Sunday place a scoop of ice cream in the base of the strawberry-lined glasses.
Drizzle with strawberry sauce and sprinkle with the caramelised almonds
Top with cream filling, drizzle with strawberry sauce top with almonds and repeat another layer of cream filling, strawberry sauce and almonds.