Recipe of the Month – Knickerbocker Glory
Spring is in the air, so we thought this classic yet delicious Knickerbocker Glory was the perfect way to cool you down on a warm afternoon. A retro pudding with raspberries, strawberries, ice cream, cream and fruit sauce – Really simple, but always a winner!
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Competition deadline – 31st May 2016
Ingredients – Serves 4
1 small punnet fresh or frozen British raspberries (if frozen, allow to thaw, spread out on a plate for 30 minutes or in the fridge for 2 hours)
1 small punnet fresh British strawberries
Salcombe Dairy Madagascan Vanilla cream ice
And /or Salcombe Dairy Raspberry Ripple ice cream
For the raspberry coulis
250g fresh or frozen British raspberries
1 tbsp sugar
2 tsp cornflour (optional)
- To make the raspberry coulis, put the raspberries in a pan over a low heat and simmer gently for 10 minutes. When they are softened, add the sugar and stir until dissolved. If you would like the coulis a little thicker, mix the cornflour with a tablespoon of water and add to the coulis mixture, stirring vigorously to stop lumps forming. If you wish to take out the raspberry pips, strain through a fine sieve. Leave to cool.
- Put a couple of raspberries into the bottom of each of four large wine glasses or any tall glasses you have. Using a mini scoop or melon baller, add some vanilla and some raspberry ripple ice cream and a drizzle of cooled coulis. Repeat until the glass is full.
- Top with whipped cream and add a raspberry and strawberry or two for a decorative flourish. Serve immediately and enjoy!
You can change this to include any fruit, ice cream flavour combination you wish.