Blackberry Crumble Sundae
Blackberry Crumble Sundae. Favourite British dessert, meet my Italian obsession. Creamy vanilla gelato rippled with blackberry coulis, topped with buttery crumble.
Contents
Gelato
I’m making the most of late summer by creating different gelato flavours using seasonal produce from The Delectable Garden. Every visitor is having gelato forced on them so I can clear the freezer to create more and more gelato. I’m at a point where the husband is actually complaining about the amount of gelato in the freezer, a very nice problem to have! I understand that not everyone wants to make their own gelato, so I have created this recipe using store bought ice cream, or gelato. Use good quality ice cream if you can’t find gelato. If you are interested in authentic Italian gelato making and tasting, visit Experiences at The Delectable Garden for more information.
The inspiration for Blackberry Crumble Sundae came from my love of crumble. A fruit crumble with vanilla ice cream is my go to dessert in a restaurant, I can’t resist it. With it being the start of blackberry season, Blackberry Crumble Sundae, was on my list of gelato to make. So when friends came to stay with us recently, with a punnet of freshly picked blackberries in hand, I took it as a sign and started experimenting.
Blackberries are ripening all over the UK right now. Don’t pay for expensive flavourless berries from the supermarket. Whilst the sun is shining grab a lunch box, go for a walk and start foraging.
Blackberry Crumble Sundae
Blackberry Crumble Sundae
Ingredients
- 500 ml
vanilla gelato (or good quality ice cream)
Blackberry Coulis
- 250 g
blackberries, plus extra to garnish
- 30 g caster sugar
Crumble
- 60 g cold unsalted butter, diced
- 85 g plain flour
- 30 g porridge oats
- 30 g light muscovado sugar
Instructions
- Preheat the oven to 190C/170C fan/Gas 5
- Rub the butter and flour together until the mixture resembles breadcrumbs, then mix in the remaining crumble ingredients using a fork.
- Line a baking tray with greaseproof paper. Spread the crumble mixture onto the lined tray and bake for 20 minutes until golden.
- Whilst the crumble is baking. Pop the blackberries and caster sugar in a pan. Cook on a medium heat until sugar dissolves. Turn the heat down and simmer for 5 minutes until the coulis has thickened. Push through a fine sieve into a jug, discard the seeds and remaining pulp. Allow to cool.
- When the crumble is golden remove from the oven and allow to cool.
- Once the blackberry coulis and crumble have cooled you are ready to create your Blackberry Crumble Sundae. Start by adding a scoop of gelato to each sundae dish, drizzle with some blackberry coulis and top with crumble, repeat and garnish with a couple of fresh blackberries.
Notes
Enjoy 🍨
Lee
