H&C News recently presented Home House Head Chef Adrian Martin’s summer recipe for Mixed Beetroot Salad, attracting the notice of many readers.
Here, he switches his attention to a summer, seasonal dessert: Blueberry Sundae.
The summer sun may have retreated in recent days, but this recipe is perfect for BBQs and guests when it returns!
Blueberry Sundae
(serves 4)
Ingredients
- 500g vanilla ice cream
- 250g blueberries
- 300g sugar
- 50ml water
- 100g lemon sponge cake
- 1 x lemon
- 100ml double cream, whipped
Blueberry Compote
Method
- Gently simmer 200g blueberries with 100g sugar until the sauce thickens
- Leave to cool
- Dissolve 100g sugar with the water in a pan and then cool
- Add the remaining blueberries
- Dice the lemon sponge and place into a warm oven until crusty on the outside, but still soft on the inside
Method
- Soften the ice cream and then ripple in the blueberry compote
- Scoop the blueberry ice cream into a dish
- Pipe a few rosettes of cream around
- Scatter cake over and then add a few blueberries and grated lemon to garnish