The nec plus ultra of sundaes, this concoction is shamelessly copied from The Gramercy Tavern in New York. You do have to make the rice pudding ice cream, apricot sorbet, white chocolate and pistachio cookies and salted caramel sauce, but if you pace yourself and make one every day, your efforts will be rewarded-I promise. You will find all the recipes in the Puddings and Baked Goods section.
- For the salted caramel sauce
- 190g caster sugar
- 300ml double cream
- 3-4 pinches Maldon salt
- For the Sundaes
- 1 quantity rice pudding ice cream
- 1 quantity apricot sorbet
- About 4 white chocolate and pistachio cookies, roughly crumbled
- To make the salted caramel sauce, put the sugar in a saucepan and add 100ml water. Place the pan over a moderate heat and cook until the sugar has dissolved.
- Turn the heat up and boil until the liquid has turned a deep caramel colour. Don’t be tempted to stir but you can brush the sides of the pan with a pastry brush dipped in water if the sugar is burning around the sides. When the caramel has reached the desired colour take off the heat and immediately pour in the cream. Stir until smooth. Leave to cool for about 30 minutes before stirring in the salt (how many pinches will be at your discretion so taste and add accordingly). The sauce should not be too warm or it will melt the ice cream.
- To assemble the sundae, place a scoop (or two-depending on greed) of ice cream in a sundae glass followed by a scoop of apricot sorbet. Sprinkle with a few cookie crumbs. Top with a scoop of ice cream. Pour over some salted caramel sauce and sprinkle over some more cookie crumbs. Serve immediately.