The big scoop: Four fast-fix sundaes
EACH SAUCE SERVES 4
Rose jam sauce
Gently heat 150g good red fruit jam in a small pan with 1 tsp lemon juice until it loosens, then press it through a sieve into a bowl. Flavour as desired with a few drops of rose water or essence and leave to cool. Build a sundae with scoops of bought sorbet (or use the raspberry ice cream from the recipe page below), the jam sauce, and pomegranate seeds. Decorate with edible fresh or dried rose petals and, if wished, chopped pink peppercorns.
Whiz 100g marzipan, 100g crème fraîche and 80ml milk in a blender. Spoon this into a small bowl, cover and chill if not serving straight away. (This is more sauce than you need, but it will keep for several days in the fridge.) Build a sundae with pistachio ice cream, the marzipan sauce, chopped pistachios, whole pitted fresh cherries and small mint leaves to decorate (see picture above).
Salted caramel sauce
Whisk 150g dulce de leche (or Nestlé Carnation Caramel) with ¼ tsp fine sea salt and 2 tbsp cold espresso in a small bowl until smooth. Cover and chill until required. This will keep well for several days. Build a sundae with chocolate ice cream, the salted caramel sauce, sliced banana, whipped cream, pecans and chocolate shavings.
Place 75ml whole milk, 75ml whipping cream and 75g good quality hot chocolate powder (for example Green & Black’s brand) in a small nonstick pan, and bring gently to the boil, stirring or whisking until smooth. Transfer to a small bowl, cover the surface with clingfilm, leave to cool and then chill – it will firm up to the consistency of double cream. Build a sundae with caramel ice cream, whipped cream, the chocolate sauce and crushed Oreo biscuits.