Caramelita Ice Cream Sundae with Caramel and Mascarpone Whipped Cream

There's nothing quite like an ice cream sundae. Along with a few other food bloggers, Mövenpick recently set me a challenge which was to create an Ice Cream Sundae using Mövenpick ice cream and I could add any additional non-ice cream ingredients I fancied. But I had another challenge of my own, which was to try to take photographs before it melted!

With that said, this Sundae made with Mövenpick Caramelita ice cream makes for perfect eating with the lovely hot weather we're currently enjoying here in the UK.

Mövenpick Ice Cream is a luxury Swiss ice cream that doesn't contain any artificial additives or colours and tastes truly delicious.  It can be purchased at Ocado and besides Caramelita it is available in many other flavours.

You will need to start by making the Caramelised Peanuts:
Please note this amount makes far more than enough for two Sundaes but it's so moreish there's no need to fuss as it will soon be eaten!

100g roasted and salted peanuts
90g caster sugar
40ml water

Put all of the above ingredients into a large frying pan and stir continuously over a low to medium heat for about 15 minutes - don't let the sugar start to caramelise at this stage. Now turn the heat up to medium high and stir occasionally so that the peanuts are well coated and the sugars does start to caramelise.

As the water evaporates you will need to stir so the peanuts don't burn. Cook until the water has gone and the sugar has coated the peanuts. Once done tip and spread in a single later onto a baking sheet covered with greaseproof paper and allow to cool completely.

 

To assemble the Ice Cream Sundaes start with by adding a spoonful of Dulce de Leche to your glasses followed by a scoop of ice cream and some whipped Mascarpone. Layer with more ice cream, mascarpone and Dulce de Leche. Top with a few caramelised peanuts. Get your long spoons out and tuck in!

Yield: 2Author: Jan Bennett

Caramelita Ice Cream Sundae with Caramelised Peanuts

Please note this amount of caramelised peanuts will make far more than enough for two Sundaes but it's so moreish there's no need to fuss as it will soon be eaten!

ingredients:

A few scoops of Caramelita Mövenpick Ice cream

Dulce de Leche 

For the Mascarpone Whipped Cream:

125g Mascarpone

90ml double cream

1 teaspoon of caster sugar

For the Caramelised Peanuts: 

100g roasted and salted peanuts

90g caster sugar

40ml water

instructions

Put the Mascarpone, double cream and a teaspoon of sugar into a bowl and whisk with an electric whisk until thickened.

You will need to start by making the Caramelised Peanuts:

Put the peanuts, caster sugar and water into a large frying pan and stir continuously over a low to medium heat for about 15 minutes - don't let the sugar start to caramelise at this stage.  

Now turn the heat up to medium high and stir occasionally so that the peanuts are well coated and the sugars does start to caramelise.

As the water evaporates you will need to stir so the peanuts don't burn.  Cook until the water has gone and the sugar has coated the peanuts.  Once done tip and spread in a single later onto a baking sheet  covered with greaseproof paper and allow to cool completely.

To assemble the Ice Cream Sundaes:

Start with by adding a spoonful of Dulce de Leche to your glasses followed by a scoop of ice cream and some whipped Mascarpone.  Layer with more ice cream, mascarpone and Dulce de Leche.  Top with a few caramelised peanuts. Get your long spoons out and tuck in!  

Created using The Recipes Generator

Disclaimer: I was asked to create an Ice Cream Sundae using Mövenpick Ice-Cream and I was provided with Ocado vouchers to purchase the ingredients to test my recipe before posting. The prize for the winning sundae is master class with The Langham’s head pastry chef, followed by afternoon tea for two at the Palm Court hotel in London. 

Update: I actually won the competition!
Read about my Master Class with Cherish Finden and afternoon tea at The Langham