Vanilla ice cream sundae

Name: Vanilla ice cream sundae
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 g raspberries; 125.00 ml water; 60.00 ml sugar; 5.00 ml cornflour; 2.00 Litres ice cream vanilla; cream liqueur; 8.00 meringues crushed; cream whipped

4 servings

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Dairy

By Food24 November 03 2009

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Ingredients (8)

250.00 g	raspberries
125.00 ml	water
60.00 ml	sugar
5.00 ml	cornflour
2.00 Litres	ice cream — vanilla
	cream liqueur
8.00	meringues — crushed
	cream — whipped

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Method:

Place raspberries, water and sugar in a saucepan and bring to boil. Remove from stove.
Remove raspberries from saucepan and set half aside. Purée remaining raspberries and return to saucepan.
Mix cornflour to a paste with a little water and stir into berry purée. Bring to boil, stirring until thickened.
Carefully stir in remaining berries and set aside to cool.
TO ASSEMBLE SUNDAES: Layer ice cream, chilled berries, a dash of cream liqueur and crushed meringue in 4 tall glasses.
Top with a little fresh cream, if desired.