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Fruit sundae with strawberry coulis

Strawberry coulis is such a useful sauce for pouring over ice cream, yoghurt or fromage frais. Use straightaway or store in the fridge, in a covered bowl or jar with a lid, for up to a week. It can also be frozen for up to one month.

Serves 1 (v)

Strawberry coulis: enough for 4 sundaes (v)

PREPARATION TIME

10 minutes

For the strawberry coulis

150g (5oz) fresh strawberries, hulled and sliced, or frozen strawberries, defrosted

2 tsp caster sugar

Juice of ½ lemon

For each sundae

6–8 slices tinned peaches or nectarines

2–3 strawberries, sliced

3 scoops of ice cream, such as vanilla or strawberry

One sundae glass or bowl per sundae

* To make the strawberry coulis, place everything in a food processor and whiz for 1–2 minutes or until smooth. (If using frozen and defrosted strawberries, you can simply mash these with a fork, if you prefer.) Taste to see if you need to add any more sugar or lemon juice – the blander the strawberries, the more help they’ll need.

* Push the purée through a fine sieve, discarding any pulp, and use straightaway or keep chilled in the fridge for future use.

* To make each sundae, place half the peaches or nectarines and strawberry slices in the bottom of the glass or bowl, add a scoop of ice cream and drizzle with half the coulis, then add the remaining fruit, followed by another scoop of ice cream, and drizzle with the rest of the coulis.

Variation

Raspberry coulis: Make as above but substitute the strawberries with the same quantity of fresh or frozen (and defrosted) raspberries.