Strawberry and elderflower sundae

Name: Strawberry and elderflower sundae
Yield: Serves 4
Cuisine: British
Ingredients: 50 g flaked almonds, toasted; 30 g almond butter; 10 g icing sugar; salt; 400 g strawberries; 80 g sugar; 2 tsp strawberry vinegar or white balsamic; 2 tsp strawberry vinegar or white balsamic; 40 ml elderflower cordial (if you’re tight on time you can buy this from the supermarket); 150 ml fridge-cold double cream; 4 sundae glasses; 500 g tub of shop-bought vanilla ice cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

An ice cream sundae always makes me feel like a big kid – I love them! This recipe has a more grown-up feel to it, but bags of nostalgia too. The perfect way to celebrate the first Scottish strawberries.

Ingredients

Strawberry Compote

400 g strawberries
80 g sugar
2

Europe
United Kingdom
Spring
Gluten-free
Mediterranean
Vegetarian
Scotland
ice cream

Method

The strawberry compote is very simple to make but you need to start it the day before. Cut the strawberries into 2cm pieces and put them in a single layer on a tray in the freezer overnight. The next morning, once they are frozen solid, mix them with the sugar and leave to defrost at room temperature, stirring occasionally. Strain through a sieve set over a bowl and keep the juice. Add the vine