Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle
Prep:20 mins
Makes 4
142ml pot double cream2 tbsp icing sugar12 strawberries, 4 left whole, rest chopped4 nectarines, chopped into small chunks4 scoops good-quality vanilla ice cream4 scoops good-quality berry sorbet (we like Bottlegreen English Summer sorbet)
STEP 1Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.STEP 2For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.STEP 3To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.
