Strawberry and elderflower sundae from Changing Tides: A Cookbook by Roberta Hall McCarron

Name: Strawberry and elderflower sundae from Changing Tides: A Cookbook by Roberta Hall McCarron
Ingredients: 50 g flaked almonds, toasted; 30 g almond butter; 10 g icing sugar; salt; 400 g strawberries; 80 g sugar; 2 tsp strawberry vinegar or white balsamic; 40 ml elderflower cordial (if you’re tight on time you can buy this from the supermarket); 150 ml fridge-cold double cream; 4 sundae glasses; 500 g tub of shop-bought vanilla ice cream

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An ice cream sundae always makes me feel like a big kid – I love them! This recipe has a more grown-up feel to it, but bags of nostalgia too. The perfect way to

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Ingredients

50 g flaked almonds, toasted
30 g almond butter
10 g icing sugar
salt
400 g strawberries
80 g sugar
2 tsp strawberry vinegar or white balsamic
40 ml elderflower cordial (if you’re tight on time you can buy this from the supermarket)
150 ml fridge-cold double cream
4 sundae glasses
500 g tub of shop-bought vanilla ice cream