Italian-Style Meringue Sundae with Chocolate and Toasted Seeds
From the foundersAlexander Eriksson·Founder & CEO
A delightful, nutty meringue and cream sundae inspired by Italian gelato, where we toast sunflower seeds to mimic hazelnuts without any nut allergens.
Ingredients
4 servings
- 160 gMilk chocolate
- 3 dlwhipping cream
- 100 gmeringues
- 100 gsunflower seeds
- 5 dlvanilla ice cream
- 25 gbutter
How to make it
- 1
Toast the sunflower seeds in a dry frying pan over a medium heat until golden brown and nutty-smelling. Leave to cool completely.
- 2
Break the chocolate into small pieces. Heat 1 dl of the whipping cream in a saucepan and remove from the heat just before it boils.
- 3
Stir the chocolate and butter into the warm cream until you have a smooth, glossy chocolate sauce.
- 4
Whip the rest of the cream (2 dl) in a bowl until fluffy.
- 5
Layer ice cream, whipped cream, meringues and half the toasted sunflower seeds in pretty glasses or on a large serving platter.
- 6
Drizzle over the lukewarm chocolate sauce and finish with the rest of the toasted seeds for extra crunch.
Kitchen tips
- Let the chocolate sauce cool slightly before drizzling it over the ice cream so it doesn't all melt at once.
- Properly toasted sunflower seeds have a wonderful nutty flavour similar to hazelnuts.
AI-generated content. Always verify ingredients and allergen information yourself.
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