Tant Sannie Sundae with Home Made Caramel
Ingredients
- 60ml Tant Sannie
- 600ml ice-cream
- 200ml fresh cream – whipped
For the ginger biscuit crumble:
- 120g ginger bscuits
- 2 tbsp melted butter
For the caramel:
- ½ cup sugar
- 3 tbsp butter
- ¼ cup tant sannie
Chocolate to garnish/cinamon sticks to garnish
Method
• Place the sugar in a heavy based pan/saucepan and allow it to melt completely slowly over medium heat, stir with a rubber spatula or wooden spoon. it will firstly form clumps then turn a dark amber colour
• Slowly add the butter and mix to incorporate, about 2-3 minutes, a whisk helps as it can separate
• Slowly drizzle in the Tant Sannie liqueur while stirring, as the liqueur is cooler than the caramel it will rapidly bubble when added
• Remove from the heat and allow to cool so that it thickens
For the Sundae:
• Whisk the Tant Sannie into 400ml of the frozen ice-cream slowly so that it does not become too liquid – you want a thick milkshake like texture
• Whisk the cream to stiff peaks
• Make your biscuit crumble by placing the biscuits and melted butter in a Nutri Bullet or small food processor and blitz to a fine crumb
• To assemble, glaze each glass well with the cooled caramel, then layer starting with the ginger crumble, then spoon some ice-cream, followed by the ‘milkshake mix’, continue until all is used, then top with whipped cream and a spoon more caramel, garnish with grated chocolate and a cinamon stick.
MORE INSPIRATION
Sue-Ann Allen
Benny Masekwameng
