We love a nostalgic dessert here at GH and it doesn't get much better than a knickerbocker glory! Ice cream, jelly, fruit and chocolate sauces are layered up and topped with squirty cream and chopped nuts.
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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
832
Ingredients
135 g packet of raspberry jelly
4 scoops vanilla ice cream
4 scoops chocolate ice cream
4 scoops strawberry ice cream
oil, to grease
For the raspberry sauce
100 g raspberries, plus extra to garnish
40 g caster sugar
1/2 tsp. lemon juice
For the blueberry sauce
100 g blueberries, plus extra to garnish
25 g caster sugar
1/2 tsp. lemon juice
For the chocolate sauce
100 g dark chocolate, roughly chopped
100 ml semi-skimmed milk
For the topping
squirty cream
50 g chopped almonds
4 maraschino cherries
Directions
Step 1Grease a 20.5cm square tin with oil. Make up the jelly according to the pack instructions and pour it into the prepared tin. Chill until set, about 2hr.
Step 2For the raspberry sauce, put the berries, sugar and lemon juice in the small bowl of a food processor. Pulse until smooth. Pass through a fine sieve into a bowl, discarding the seeds. Repeat to make the blueberry sauce, keeping the two separate. Cover and chill until needed.
Step 3 Meanwhile, make chocolate sauce. Put the chocolate and milk in a small pan and melt over low heat, stirring occasionally, until smooth. Set aside to cool slightly.
Step 4 Once the jelly is set, turn it out on to a board and peel off the clingfilm. Cut jelly into 16 squares.
Step 5In 4 x 350ml ice cream/sundae glasses arrange the ice creams, fruit sauces, and jelly in alternating layers. Top with aerosol cream, extra whole berries, chocolate sauce and chopped almonds. Finish each with a maraschino cherry and a wafer. Serve.
Per serving (without the cream):
Calories: 832
Protein: 15g
Total fat: 36g
Saturates: 19g
Carbs: 111g
Total sugars: 97g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
