zoom Red berry knickerbocker glory
  • Save to your scrapbook
  • Save to your scrapbook

    Red berry knickerbocker glory

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Red berry knickerbocker glory

    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. 

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 5 minutes
    • Total time: 20 minutes, plus chilling

    Makes: 4

    Ingredients

    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

    COULIS
    150g raspberries, plus extra to layer
    300g strawberries, plus 4 extra to serve
    3 tbsp icing sugar 

    (*Available in selected stores)

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary