Berry sundaes with white chocolate sauce

Berry sundaes with white chocolate sauce

This ice-cream sundae is chock full of berries and doused in a white chocolate sauce. Yum!
Ingredients (serves 6)
2 tbs caster sugar
2 x 250g punnets strawberries, hulled, sliced widthways
200g fresh or frozen raspberries
2 litres vanilla ice-cream
300ml pouring cream
250g white chocolate, finely chopped
1 tbs Cognac or brandy (optional)


Method
For white chocolate sauce, place cream in a saucepan and bring almost to the boil over medium heat. Remove from heat. Add chocolate and stir until smooth and melted. For an adult twist, stir in Cognac or brandy. Transfer to a jug then refrigerate sauce until chilled.
Process sugar and 1/2 the strawberries in a food processor until smooth.
To serve, place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass. Top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses. Serve immediately.

Notes & tips
Cook's tip: The chocolate sauce makes about 400ml. Store any remaining sauce in the fridge for 2-3 days.

Source
Notebook
Recipe by Sophia Young