Knickerbocker glory 100
by
Adam Byatt's wonderfully decadent knickerbocker glory recipe is laced with both nostalgic and contemporary touches. Byatt recommends adding Griottine cherries soaked in kirsch or apricot brandy to make this dessert even more triumphant.
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Ingredients
Metric
Imperial
Knickerbocker Glory
- 180ml of Amaretto, or Cognac
- 1 vanilla pod
- 8 amaretti biscuits
- 4 cinnamon wafers
- 300g of vanilla ice cream
- 150ml of chocolate sauce
- 6 single espresso shots
To decorate (optional)
- cinnamon wafers
- 4 vanilla pods, split
- coffee beans
- 4 star anise
Method
1
Put 4 glasses into the freezer and leave them for several hours so that they get ice cold before using
2
Split the vanilla pod in half lengthways and scrape out the seeds. Crush half of the amaretto biscuits
- 1 vanilla pod
- 4 amaretto biscuits
3
Pour a shot of alcohol into the bottom of each glass and stir in the seeds from the vanilla pod. Cover with a cinnamon wafer to allow everything else to sit above it
- 180ml of Amaretto, or Cognac
- 4 cinnamon wafers
4
Spoon a layer of ice cream into each glass and top with a whole amaretto biscuit, then follow with alternating layers of ice cream, chocolate sauce and crushed amaretti biscuits until the glasses are full
- 300g of vanilla ice cream
- 4 amaretto biscuits
- 150ml of chocolate sauce
5
Just prior to serving, pour hot espresso to taste over the knickerbocker glories and top with cinnamon wafers, split vanilla pods, coffee beans and star anise, or as you prefer
- 6 single espresso shots
- cinnamon wafers
- 4 vanilla pods, split
- coffee beans
- 4 star anise
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Knickerbocker glory 100
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© Great British Chefs 2019