How To Make Knickerbocker Glory
Knickerbocker glory is a classic British dessert that is simple to prepare, yet seriously impressive when served.
It is made by layering ice cream, meringue, cream, and fruit in a large, tall glass. The dessert is traditionally topped with various syrups, nuts, and a single cherry on top.
RECIPE INGREDIENTS
450g fresh raspberries
2 tablespoons icing sugar
1 ripe mango, peeled, stone removed, diced
150g fresh blueberries
12 scoops vanilla ice cream
25g pistachios, coarsely chopped
DIRECTIONS ON HOW TO MAKE KNICKERBOCKER GLORY
Measure 250g of the raspberries into a food processor, add the icing sugar and pulse until smooth. Pass the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.
Divide half the diced mango between sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango.
Place one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry sauce and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios.
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Ingredients
450g fresh raspberries
2 tablespoons icing sugar
1 ripe mango, peeled, stone removed, diced
150g fresh blueberries
12 scoops vanilla ice cream
25g pistachios, coarsely chopped
Instructions
- Measure 250g of the raspberries into a food processor, add the icing sugar and pulse until smooth. Pass the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.
- Divide half the diced mango between sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango.
- Place one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry sauce and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios.
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Ingredients
450g fresh raspberries
2 tablespoons icing sugar
1 ripe mango, peeled, stone removed, diced
150g fresh blueberries
12 scoops vanilla ice cream
25g pistachios, coarsely chopped
Instructions
- Measure 250g of the raspberries into a food processor, add the icing sugar and pulse until smooth. Pass the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.
- Divide half the diced mango between sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango.
- Place one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry sauce and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios.