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  • 11/11 Nat Sundae Day - 3

    From Dave Drum@1:2320/105 to All on Wednesday, November 09, 2022 13:56:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tuck Shop Sundae
    Categories: I scream, Dairy, Nuts, Desserts
    Yield: 4 Servings

    MMMMM----------------------------BASE---------------------------------
    8 Digestive biscuits; rough
    - chopped
    50 g Unsalted peanuts; roasted,
    - rough chopped
    1 tb Caster sugar
    3 tb Unsalted butter; melted

    MMMMM-----------------------WHIPPED CREAM----------------------------
    225 ml (8 oz) double cream
    2 tb Icing sugar
    1 ts Vanilla extract

    MMMMM--------------------------FILLING-------------------------------
    213 g (7 1/2 oz) jar marshmallow
    - creme
    300 ml (9 oz) chocolate sauce, made
    - from melted Curly Wurlys
    - or Werther's Chocolate
    - Caramels (originals)
    8 Scoops vanilla ice cream
    50 g (13/4 oz) roasted peanuts;
    - unsalted, chopped
    4 Maraschino cherries

    Set the oven to 360-|F/180-|C/gas 4 and lightly butter the
    bottom of a 23cm/9" pie dish or cake tin. Blitz the
    digestive biscuits into a food processor until finely
    ground. Add the peanuts and sugar and process until the
    peanuts are finely chopped. Stir in the melted butter
    until combined.

    Transfer the crumb mixture to the prepared dish and press
    it evenly onto the bottom of the dish. Bake for 15
    minutes, or until the crust is set and is just beginning
    to brown. Place the pan on a wire rack and cool
    completely.

    Using a small knife or your fingers, break the crust up
    into rough chunks of about 2cm. Set the pieces aside until
    ready to assemble the sundaes.

    To make the whipped cream, beat the cream with the sugar
    and vanilla until it forms soft peaks. Scrape the whipped
    cream into a pastry bag fitted with a medium star tip and
    refrigerate the bag until ready to assemble the desserts.

    Spoon about 1 tablespoon of the chocolate sauce into the
    bottom of a sundae glass. Sprinkle a few of the digestive
    peanut pieces over the sauce. Top with about 1 tablespoon
    of the melted marshmallow, then a scoop of ice cream.
    Repeat the layering. Top the sundae with a large swirl of
    whipped cream, some chopped peanuts and a cherry.

    Repeat to form 3 more sundaes. Serve immediately.

    RECIPE FROM: http://goodfood.uktv.co.uk

    Uncle Dirty Dave's Archives

    MMMMM

    ... Wine and tarragon make it French.
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