Sum­mer scoops

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

The clas­sic sun­dae is given a glam makeover with th­ese lip- smack­ing recipes, from tangy pas­sion­fruit and co­conut topped with a del­i­cate mac­aron, to creamy ice cream driz­zled with cherry- red syrup and fudge, and caramelised brioche cups filled with ice cream and peach. With their tasty top­pings and grown- up flavours, they’re sure to a hit this sum­mer.

cherry and choco­late sun­daes

12 scoops co­conut ice cream co­conut flakes, to serve, mar­i­nated cher­ries ½ cup ( 110g) caster sugar ¼ cup ( 60ml) water 2 ta­ble­spoons kirsch ( cherry) liqueur 400g cher­ries choco­late fudge sauce 200g dark choco­late, chopped ½ cup ( 125ml) sin­gle ( pour­ing) cream 2 ta­ble­spoons honey 50g un­salted but­ter To make the mar­i­nated cher­ries, place sugar and water in a saucepan, stir over low heat un­til sugar is dis­solved. In­crease heat to high and bring to the boil. Cook for 4- 5 min­utes, with­out stir­ring, or un­til thick­ened. Add the kirsch and stir to com­bine. Add the cher­ries and cook for a fur­ther 1 minute or un­til just coated in the syrup. Re­frig­er­ate for 2 hours or un­til chilled. To make the choco­late fudge sauce, place the choco­late, cream, honey and but­ter in a saucepan over low heat and stir for 8- 10 min­utes or un­til melted and smooth. Cool to room tem­per­a­ture. To serve, spoon some cher­ries and syrup into glasses. Top with ice cream, cher­ries and syrup, spoon over the fudge sauce and sprin­kle with co­conut. Serves 4.

pas­sion­fruit and co­conut mac­aron sun­daes

2 litres vanilla ice- cream 8 co­conut mac­arons pas­sion­fruit syrup 2 cups ( 220g) caster sugar

2⁄ cup ( 180ml) water

3 1 cup ( 250ml) pas­sion­fruit pulp To make the syrup, place the sugar, water and pas­sion­fruit pulp in a medium saucepan over low heat and stir un­til the sugar is dis­solved. In­crease heat to medium and bring to the boil. Cook for 17- 20 min­utes or un­til re­duced. Re­frig­er­ate un­til cool. Place the ice cream in a mixer and beat on low speed for 1- 2 min­utes or un­til soft­ened. Stir through half the syrup, trans­fer to a con­tainer and freeze for 3- 4 hours or un­til firm. To serve, scoop the ice- cream into cones or cups, spoon over the re­main­ing syrup and top with the mac­arons. Serves 4. More Donna Hay recipes can be found in donna hay mag­a­zine, avail­able now from newsagents and se­lected su­per­mar­kets. Most re­cent cook­books are avail­able from all good book­shops. Visit don­na­hay.com

caramelised peach, brioche and maple sun­daes

4 Parisi­enne brioche rolls * 2 ta­ble­spoons white sugar 25g un­salted but­ter, melted 2 medium ( 320g) white peaches, quar­tered 4 scoops vanilla ice cream maple syrup, to serve Trim the tops of the rolls and scoop out 2 ta­ble­spoons of the crumb to form a hol­low, leav­ing a 1cm rim. Place the sugar in a shal­low dish. Brush the brioche rim with but­ter and press into the sugar. Heat a non- stick fry­ing pan over medium heat and cook the brioche, cut- side down, for 1- 2 min­utes or un­til caramelised. Wipe the pan clean and in­crease heat to high. Press the peaches, cut- side down, into the sugar and cook for 30- 60 sec­onds or un­til caramelised. To serve, place the brioche on plates and top with ice cream, peach and maple syrup. Serves 4. * Parisi­enne or brioche a` te ˆ te are small rolls baked in a fluted round tin. You can find them at some patis­series or bak­eries.

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