Nick’s Community Kitchen: Cornish Strawberry sundae
To keep a smile on our followers’ faces and to boost our own morale, we’ve launched a new online series with our Executive Chef Nick Hodges – “Nick’s Community Kitchen”. Every few days via our Facebook page, Nick will be demonstrating some simple but delicious and fun dishes for you all to try at home. And every Friday evening, we’ve partnered with our friends at WestCountry, who are offering next day delivery of their grocery boxes to your doorstep here.
Please click here to view our Facebook videos.
This Friday evening we bring you…
NICK’s Cornish strawberry and pomegranate sundae
Nick says: “Grown-ups; pour yourself a glass of wine. The children can help with this one – and nobody needs to cook a thing! The first local strawberries are just being harvested. So how about trying this easy recipe for your weekend dessert? All the ingredients needed can be ordered as a special recipe box to come alongside your everyday staples from WestCountry and delivered to your door.”
YOU WILL NEED (for 4 large sundaes):
- 4 tall glasses
- Box of meringue shells
- Cup of icing sugar
- 3 punnets of local strawberries
- 1 pomegranate
- 500ml local double cream
- 1 orange, zest and juice
- 1 tablespoons of granola or nuts
- Punnet of fresh mint
PUTTING IT TOGETHER:
It’s so easy, just follow these steps…
- Wash your strawberries
- Prepare your pomegranate, cut into quarters and remove the seeds and juice with a teaspoon (where an apron as this can get messy!)
- Whip your double cream to a soft peak – do not overwhip
- Add three heap tablespoons of icing sugar and the orange zest, gently fold into the cream
- Gently break four meringue shells, pop into the bowl
- Cut the strawberries and mix with half the pomegranate and the orange juice
- Shred a little of the mint, add to the fruit
You’ve now got all the elements for the dish, so begin to create layers moving up the glass. This is totally up to you, but try to keep the layers visible and tidy. For the last layer, dollop a ball of cream, top with berries and granola, then garnish with mint and icing sugar.
Nick’s tip: if the sundaes are for the grown up only, try adding a shot of Cointreau in your fruits….
We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to marketing@greenbank-hotel.co.uk, for your chance to be crowned our “Community Kitchen Champion.” Our winner will receive a gift voucher for the Water’s Edge restaurant, to be enjoyed when we’re back on our feet.
