DOUGHNUT CHOW stuffed with BERRY SAUCE and ICE CREAM

SERVES 6 / PREPARATION: 15 MIN / COOKING TIME: 10-15 MIN

BERRY SAUCE

250ml (1c) frozen blueberries

250ml (1c) frozen strawberries

125ml (½c) sugar

125ml (½c) rooibos tea juice of ½ lemon

TO FINISH

6 ready-made doughnuts coloured sprinkles (optional) a few fresh berries, chopped (optional)

6 scoops of vanilla ice cream

1 Berry sauce Put the berries, sugar and tea together in a pot and heat over moderate heat. Stir continuously until the sugar is melted. Let the sauce simmer over moderate heat until syrupy. Stir in the lemon juice.

2 Scoop some of the whole berries out of the sauce and set aside. Let the berries and the sauce cool completely.

3 To finish If using sprinkles dip one half of each doughnut in a little water and then roll in the sprinkles – the water helps the sprinkles stick to the doughnuts. Set aside.

4 Put each doughnut on a small plate and scoop some of the whole berries into each cavity. Spoon some of the fresh berries, if using, into the cavities as well.

5 Scoop a ball of ice cream on top of the berries and drizzle some of the berry sauce over. Serve immediately.