Raspberry and coconut sundae

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This vibrant raspberry ice cream sundae recipe is packed with decadent flavour from homemade chocolate ganache and raspberry coulis. Served with generous scoops of both raspberry ripple and white chocolate and coconut ice cream, this is a fun summer dessert for all the family to enjoy.

First published in 2016




Raspberry coulis

Chocolate ganache


To make the coulis, place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and start to release their juices
Tip everything into a bowl and blend briefly with a hand blender until the raspberries are puréed. Pass through a fine sieve to remove the seeds and reserve in the fridge
For the ganache, break up the chocolate and place in a glass bowl. Bring the cream to a simmer in a saucepan, then pour over the chocolate and mix until glossy
To make the sundaes, spoon some coulis into the bottom of two tall glasses, add a scoop of the white chocolate and coconut ice cream and swirl some ganache around the glass
Add a layer of fresh raspberries and a spoon of coulis followed by two scoops of the raspberry ripple ice cream. Swirl over some more ganache and top with fresh raspberries and coconut slices to serve
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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