Who’s ready for sundae brunch?

Right here’s your subsequent at-home challenge: our no-bake, use-whatever-you’ve-got sundae brunch board. That includes ice lotions brisker than a farmers market that’ll enable you lean full tilt into the season. The great thing about our boards is that they’re 100% customizable, so be happy to make it your individual. However if you need an amazing place to begin, right here’s what’s on our sundae brunch board:

Ice lotions: Lemon & Blueberries Parfait, refreshing Frosé sorbet, and my seasonal favourite Strawberry Buttermilk (our Raspberry Rose Jelly Donut would work very properly right here, too)

Sauces: Further-bitter sizzling fudge sauce (recipe under), strawberry sauce (from Jeni’s Splendid Ice Lotions at Dwelling), wildflower honey 

Toppings: Contemporary fruit, mini pancakes, crepes, waffles, or mini forged iron pancakes, nuts or granola, Jeni’s salty-sweet Donut Gravel (recipe under), contemporary herbs like mint, and a few free whipped cream

Bear in mind, these are simply recommendations! The entire board can actually be assembled with no matter you’ve bought in your pantry, fridge, or freezer. However should you’re on the lookout for a couple of easy cooking initiatives that’ll work nice for this board, listed below are a couple of of Jeni’s go-tos: 

Donut Gravel

Makes 2 cups

A crunchy condiment to enhance ice cream, impressed by potato donuts. Potato chips add that potato taste in addition to delicate fried taste that mimics these fluffy potato donuts completely.

  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 1 teaspoon cornstarch
  • 1¼ cups powdered sugar
  • 2 ounces crushed potato chips (from about 2 cups entire chips)
  • 1 teaspoon wonderful sea salt
  • Pinch of floor cinnamon
  • four teaspoons nonfat dried milk
  • 6 tablespoons (¾ stick) unsalted butter, melted
  • ¼ teaspoon blended sprinkles

Preheat the oven to 225°F. 

Mix the flour, cornstarch, 1 cup of the powdered sugar, crushed chips, salt, cinnamon, and dried milk in a small bowl. Add the melted butter and stir till giant lumps have fashioned and the entire dry components are moistened (the combination ought to resemble a moist, mealy dough). Toss with the sprinkles, then pour onto a baking sheet and unfold evenly. 

Bake the crumbs for 15 minutes. Take away the pan from the oven and toss the crumbs with two bench scrapers or metallic spatulas, then chop into ⅛- to ¼-inch items. 

Bake for 15 to 20 extra minutes, or till calmly golden. Let the gravel cool, then toss with the remaining ¼ cup powdered sugar.   

Jeni’s Like-Magic Scorching Fudge Sauce

  • ½ cup Dutch-process cocoa
  • ½ cup sugar
  • ½ cup finely chopped chocolate (70% cacao)
  • ¼ boiling water

Dutch-process cocoa (in any other case it received’t dissolve), sugar, and finely chopped chocolate (70% cacao) in a bowl. Add boiling water, let sit for two minutes, then stir till mixed.


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