Red berry knickerbocker glory

Name: Red berry knickerbocker glory
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4½ gelatine leaves; 200 ml raspberry cordial; 400 ml fresh lemonade; 8 scoops Waitrose 1 limoncello Italian gelato; 8 scoops raspberry trifle ice cream; 150 ml double cream; 2 tbsp icing sugar; 4 wafer fans

5 out of 5 stars(1) Rate this recipe

Serves4
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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
4 wafer fans

FOR THE COULIS

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

Method

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.
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.
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.