4 round butter shortbread biscuits 8 scoops vanilla ice-cream
½ x 250g punnet fresh strawberries, hulled, sliced canned whipped cream and extra strawberries, to decorate
COULIS * *
250g punnet fresh strawberries, hulled, chopped
¼ cup icing sugar mixture
2 tblsps orange juice
To make coulis, combine all ingredients in a medium saucepan. Bring to boil. Simmer, stirring occasionally, for about 10 to 12 minutes, or until strawberries are softened. Transfer to a sieve sitting over a bowl. Push through strawberry mixture, discarding seeds. Cool. Process biscuits in a food processor until finely crushed. To serve, divide half the coulis among four serving glasses (1-cup capacity). Top with scoops of ice-cream, sliced strawberries and crushed biscuits. Pour over remaining coulis. Decorate with whipped cream and extra strawberries.
SERVES PREP COOK