Ice Cream Sundae Extravaganza with Fruit Jellies and Syrups
- 1 litre store-bought vanilla ice cream Mini meringues
- 4 egg whites, at room temp
- Pinch of salt
- 1 cup (220gm) caster sugar
- 1⁄2 tsp vanilla essence
- Fruit jellies
- 1 jar of Goublurn valley Peaches
- 1 jar of Goulburn Valley Plums, stones removed 1 jar of Goulburn valley Pears
- 300gm Caster sugar
- 60gm powdered gelatin
- Fruit syrups / toppings
- 1 jar of Goulburn valley Peaches, liquid strained 1 jar of Goulburn Valley Plums, liquid strained 500gm caster sugar
- Juice of 2 lemons
- Peanut brittle
- 550gm caster sugar
- 125ml water
- 50gm butter
- 75gm unsalted, roasted peanuts
- For meringues, heat oven to 120 degrees. Line two baking trays with baking paper.
- Use an electric mixer to whip egg whites and salt to soft peaks, gradually add sugar, one tablespoon at a time, until dissolved. Add vanilla essence and turn the beater to high speed for a final three minutes. Spoon mixture into a piping bag, fitted with a star nozzle and pipe little meringue kisses onto prepared baking trays. Reduce the oven to 90 degrees. Bake meringues for 1 hour and 30 minutes, turn off the oven and allow the meringues to cool completely before removing.
- For the fruit jellies, line three 20cm x 5cm x 5cm (or similar) baking trays with baking paper, spray with spray oil. Heat three saucepans over medium-high heat, empty the entire jar of Peaches into one, pears into another and plums into the remaining pan. Add 100gm caster sugar to each pan and stir to dissolve. Use a handheld blender to puree. Cook, stirring often, until thickened and reduced, about 6-8 minutes. Sprinkle each with 20gm powdered gelatine and leave to get spongy, stir to dissolve. Transfer to lined shallow baking trays. Allow to set in the fridge overnight. Remove and cut into 2cm cubes.
- To make each of the drizzle syrups, heat two small saucepans over medium-high heat, add liquid from both Goulburn Valley peach and plum jars, stir through divided caster sugar and lemon juice, bring to the boil and reduce to simmer, cook, stirring often until thickened and reduced by about half, about 7-9 minutes. Set each aside to cool. You could fold some of the syrups through your store bought ice cream and refreeze to get a delicious marbled ice cream effect.
- For peanut brittle, Line a 28 x 18cm slice pan with foil. Combine the sugar and water in a medium saucepan. Stir over medium heat until the sugar dissolves and then bring to the boil. Gently boil, occasionally brushing the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming, for 25 minutes or until a rich golden colour (148°C on a sugar thermometer). Immediately remove the pan from the heat and stir in the butter and peanuts with a wooden spoon, until just combined.
- Quickly pour the toffee mixture into the prepared pan (it won’t fill it completely). Set aside in a cool place until the toffee sets. Break the brittle into desired size pieces. Brittle can be stored in a baking paper-lined airtight container for up to 1 week.
- Now to construct your sundae! Scoop ice cream into bowl, top with meringues, jellies, drizzle with syrups and top with peanut brittle! Enjoy.
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