Mixed Berry Sundae with Raspberry Cream
1 3/4 c(14 oz) granulated sugar
·juice of 1 lemon
2 1/4 lbfresh mixed berries, such as blueberries, strawberries, raspberries, blackberries
2 c(9 oz) fresh raspberries
1/2 c(1 3/4 oz) confectioners' sugar
1/2 c(4 fl oz) heavy cream
·extra fresh berries, to garnish
How to Make Mixed Berry Sundae with Raspberry Cream
- Put 2 cups of water in a saucepan and add the granulated sugar. Heat over low heat until the sugar has dissolved. Bring to a boil, then reduce the heat and simmer for 5 minutes. Set aside to cool, then stir in the fresh lemon juice.
- Put the sugar syrup and mixed berries in a large food processor fitted with the metal blade and whizz for 20 seconds, or until smooth. Press the puree through a sieve in batches and pour into a wide, deep plastic container.
- Freeze the mixture for 1 to 2 hours, or until ice crystals have formed around the edges.
- Using an immersion blender (or regular blender), whizz the mixture to break up the ice crystals. Return to the freezer and repeat this process for 4 to 5 hours until the berry mixture resembles soft snow.
- To Make the Raspberry Cream: Whizz the raspberries and confectioners' sugar in a food processor for 10 seconds, or until smooth. Press through a fine sieve. Lightly whip the cream until it just holds its shape. Fold the cream into the raspberry puree.
- Serve the frozen sundae mixture in chilled glasses with a spoonful of raspberry cream and some fresh berries.