The BG - Raspberry Wednesday

This is a sharing sundae and you can use whatever you fancy.

The joy of it is that you can make the additional components as and when you have time. For example ice cream can be made whenever you have a few minutes and it's ready and waiting in the freezer. The same applies to sticky toffee sauce.

Here goes :

Raspberry Wednesday

Serves 2

4x23g Amaretti biscuits, crushed

strawberry coulis

200g raspberries

a sprinkle of freeze dried raspberries (optional)

two scoops of vanilla ice cream

sticky toffee sauce

Strawberry Coulis

200g strawberries, hulled and halved

200g raspberries

75g icing sugar, sifted

Heat the fruit in a large pan for 4-5 minutes or until the fruit starts to break down. Add the icing sugar and continue to cook the fruit for a further 2-3 minutes or until the sugar has dissolved.

Transfer the mixture to a food processor and blend until smooth, add a splash of water if necessary to loosen the coulis. Strain the coulis through a sieve and set aside to cool. Fridge until needed.

Actually you could call the coulis either raspberry or strawberry since it contains equal amounts of both.

All you need to do now is assemble it!