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.