Salted caramel, chocolate and cherry sundaes
Cherry and dark chocolate are the perfect flavour combination.
Serves 6
• Ready in 15 min
75 g dark chocolate (use at least 70% cocoa solids)
18 cherries with stalks
25 g butter
125 ml double cream
1 tbsp caster sugar
500 ml tub salted caramel ice cream Wafers and flaky chocolate bar
1 Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Half-dip the cherries into the chocolate and put aside on baking paper to set.
2 Gently heat the butter, cream and caster sugar in a saucepan until warmed through, stirring until well blended. Stir into the bowl of melted chocolate and remove from the heat.
3 Scoop the ice cream into 6 serving bowls. Pour over the warm sauce. Top with the chocolate-dipped cherries, and decorate with wafers and a sprinkle of chocolate.
Summer berry bombe Alaska
With our simple recipe, this dessert has the wow factor, but doesn’t have to be challenging.
Serves 14 • Ready in 1 hr 15 min, plus freezing
2 × 460 ml tubs strawberry or raspberry ripple ice cream 150 g frozen mixed berries
For the berry sponge:
100 g butter, softened
100 g caster sugar
50 g plain flour
50 g semolina
½ tsp almond essence
1 tsp baking powder
2 eggs
Esta historia es de la edición Woman&Home; January 2023 de woman & home South Africa.
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Esta historia es de la edición Woman&Home; January 2023 de woman & home South Africa.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
Ya eres suscriptor? Conectar
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