Our sundae recipes are all really easy to prepare, they only take a few minutes to put together, it’s worth making the caramel sauce if you’ve time; it knocks socks off any shop bought versions! We love the salty edge in our Salted Caramel ice cream.
Blow up balloons to the size of a large orange. Wipe the balloons with a damp cloth and rub ground nut oil all over the rounded end of each balloon and up the sides.
Melt the chocolate in a bowl over a pan of simmering water. Don’t let the bowl touch the water or the chocolate will seize.
Once melted, remove from heat and allow chocolate to cool for 5 minutes. Dip each balloon in the chocolate until it comes about 1/3 way up the sides. Set on a piece of greaseproof paper and allow to cool until hard.
Once the chocolate is hard, repeat the process; re-melting the remaining chocolate over simmering water again and dipping each balloon again. These can be made a day or two before and store in a cool dark place in an airtight container.
Next make the caramel sauce. Place the caster sugar in a small heavy based pan with 4 tbsp water. Heat gently until the sugar dissolves. Turn up the heat and boil for 4-6 minutes until nice caramel colour. Remove from the heat and carefully add the cream & butter. The mixture will rise in the pan, so be careful. Mix well, and allow to cool. This will keep stored in a jar in the fridge for up to a week.
To build your sundaes, pop the balloons and gently peel away from the chocolate cups. Place a cup on a plate, add a generous scoop of Salted Caramel ice cream, dollop a big spoonful of Jersey Gold cream on top, drizzle with caramel sauce and sprinkle with sliced almonds – enjoy!