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Donal Skehan
Strawberry & White Chocolate Crumble Sundae | DonalSkehan.com
  • desserts-baking

Strawberry & White Chocolate Crumble Sundae

August 10

A modern take on the ice cream sundae’s of my childhood. The toasted white chocolate crumble keeps well in a jar for a week or two and can be also be used over griddled stone fruit with yoghurt or as a cake or cupcake topper.

  • serves Serves
  • time 1hour

Method

  1. 1. Heat oven to 150°C/300°F/Gas Mark 2.
  2. 2. Lay the white chocolate and oats across a flat non stick baking sheet, toss with the maple then place in the oven to roast for 10 minutes. Remove from the oven and spread across the sheet. Cook for another 10 minutes until you have a golden brown colour on the chocolate and the oats are toasted.
  3. 3. Remove from the oven spread once more, sprinkle with a little sea salt and allow to cool completely, before crumbling into rough chunks.
  4. 4. While the crumble cools, combine the strawberries, sugar and lemon juice in a bowl. Toss to combine and leave to marinade for at least an hour.
  5. 5. Arrange a scoop of ice cream, in a bowl, followed by some strawberries and crumble, repeat once more. Top with the roasted hazelnuts and mint leaves.

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Ingredients

For the crumble: 

100g white chocolate, finely chopped 

50g jumbo oats

2 tbsp maple syrup 

Sea salt 

To serve: 

250g strawberries, quartered

1 tbsp caster sugar 

1 tbsp lemon juice 

250ml vanilla bean ice cream

25g roasted hazelnuts, roughly chopped 

Small handful mint leaves