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Red berry knickerbocker glory
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Taking the sundae to unprecedented heights, the knickerbocker glory is the ultimate in retro kitsch. This grown-up version pairs summer berries with home-made jelly and limoncello-laced ice cream.
4½ gelatine leaves
200ml raspberry cordial
400ml fresh lemonade
8 scoops Waitrose 1 limoncello Italian gelato
8 scoops raspberry trifle ice cream
150ml double cream
2 tbsp icing sugar
freeze dried raspberry pieces
unicorn confetti *
4 wafer fans
150g raspberries, plus extra to layer
300g strawberries, plus 4 extra to serve
3 tbsp icing sugar
(*Available in selected stores)
1. To make the jelly, line a brownie tin with cling film. Soak the gelatine in cold water for 5 minutes. Mix the cordial and lemonade; pour 250ml into a pan. Bring just to the boil then take off the heat. Squeeze any excess water out of the gelatine and stir it into the hot cordial mixture. Once dissolved, stir in the remaining cordial and lemonade. Pour into the tin and put in the fridge for a few hours to set.
2. For the coulis, put all the ingredients in a blender and whizz until smooth. Pour through a sieve, then set aside. When you’re almost ready to serve, take the ice cream out of the freezer to soften slightly. Whip the cream with the icing sugar until it reaches medium peaks, then spoon into a piping bag with a star nozzle.
3. To assemble, spoon a little jelly and a few raspberries into the bottom of 4 sundae glasses. Top each with a scoop of limoncello gelato, followed by a drizzle of coulis, and then a scoop of trifle ice cream. Drizzle over more coulis and a few raspberries, then repeat the gelato, ice cream and coulis layers. Top each with whipped cream and a final drizzle of coulis. Scatter over the sprinkles, some fresh and freeze dried raspberries and a strawberry, then crown each one with a wafer fan.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per knickerbocker glory 3190kJ
This recipe was first published in May 2019.