Error saving – please try again later!

Jammy croissant strawberry sundae

Jammy croissant strawberry sundae
Dessert Summer
Serves 4
Prep 10 min
Cook 5o min

Ingredients

shop bought strawberry ice cream
unsweetened lightly whipped cream
sumac
QUICK ROASTED STRAWBERRIES
400g strawberries, hulled and halved (quartered if large)
50g caster sugar
2 tsp lime juice
“CRANKO”
150g stale croissants, roughly blitzed in a food processor (or chopped by hand)
60g unsalted butter, melted
60g caster sugar
¾ tsp flaked sea salt

Method

  1. For the strawberries: Preheat oven to 200c and line a roasting tin with parchment paper.
  2. Combine the strawberries, sugar and lime juice in the roasting tin and bake for 15-18 minutes, stirring halfway through, until the juices are released and the strawberries are super soft but still holding their shape. Set aside to cool. They will keep for up to two days in the fridge.
  3. For the Cranko: Preheat the oven to 150c and line a baking tray with parchment paper.
  4. Combine everything together in a medium bowl and mix to combine. Transfer onto the baking tray and bake for 25-30 minutes until golden brown and crispy, stirring a couple of times throughout the baking time. Set aside to cool. Store in an airtight container for up to two weeks.

You may also like

Take a look
Adjaruli khachapuri with aleppo chilli and spring onion butter
Adjaruli khachapuri with aleppo chilli and spring onion butter
Almond and aniseed nougat
Almond and aniseed nougat
Amaretti Biscuits
Amaretti Biscuits
Apple butter galette
Apple butter galette
Apple and cinnamon toast cereal crumble
Apple and cinnamon toast cereal crumble
Apricot and almond ensaimada
Apricot and almond ensaimada
Apricot and pecan stuffing with green sauce
Apricot and pecan stuffing with green sauce
Asparagus with labneh, brown butter and burnt lemon
Asparagus with labneh, brown butter and burnt lemon
Asparagus with mushrooms and poached egg
Asparagus with mushrooms and poached egg
Asparagus and ricotta tart with miso and black garlic
Asparagus and ricotta tart with miso and black garlic
Asparagus vichyssoise soup
Asparagus vichyssoise soup
Aubergine with black garlic
Aubergine with black garlic
Aubergine curry
Aubergine curry
Aubergine kuku
Aubergine kuku
Aubergine with miso and Chinese cabbage
Aubergine with miso and Chinese cabbage
Baba ganoush
Baba ganoush
Mutabal
Mutabal
Baby aubergines in tomato sauce with anchovy and dill yoghurt
Baby aubergines in tomato sauce with anchovy and dill yoghurt
Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta
Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta
Baby spinach salad with dates & almonds
Baby spinach salad with dates & almonds
Baked blue-cheese cake with pickled beetroot and honey
Baked blue-cheese cake with pickled beetroot and honey
Baked chocolate ganache with spicy hazelnuts and orange oil
Baked chocolate ganache with spicy hazelnuts and orange oil
Baked chocolate truffle with pernod figs
Baked chocolate truffle with pernod figs
Baked feta and dill frittata
Baked feta and dill frittata
Baked mint rice with pomegranate and olive salsa
Baked mint rice with pomegranate and olive salsa
Baked polenta with feta, béchamel and za'atar tomatoes
Baked polenta with feta, béchamel and za'atar tomatoes
Barbecue beef short ribs with black garlic and urfa chilli
Barbecue beef short ribs with black garlic and urfa chilli
BBQ lamb tacos with pineapple pickle and chutney
BBQ lamb tacos with pineapple pickle and chutney
Beef, beetroot and habanero stew
Beef, beetroot and habanero stew
Beetroot with green miso dressing and nori almonds
Beetroot with green miso dressing and nori almonds
Berry platter with sheep’s labneh and orange oil
Berry platter with sheep’s labneh and orange oil
Bittersweet salad
Bittersweet salad
Black pepper tofu
Black pepper tofu
Black rice with mango and coconut cream
Black rice with mango and coconut cream
Blackberry and star anise friands
Blackberry and star anise friands
Blackberry, yoghurt and orange blossom fool
Blackberry, yoghurt and orange blossom fool
Blackened chicken with caramel and clementine dressing
Blackened chicken with caramel and clementine dressing
Blackened sea bass with scotch bonnet sauce
Blackened sea bass with scotch bonnet sauce
Bourbon-glazed spare ribs with smoked corn salad
Bourbon-glazed spare ribs with smoked corn salad
Braised eggs with beef, smoked aubergine and tomato
Braised eggs with beef, smoked aubergine and tomato
Braised eggs with leek and za'atar
Braised eggs with leek and za'atar
Braised fennel with capers and olives
Braised fennel with capers and olives
Braised lamb with maftoul and chickpeas
Braised lamb with maftoul and chickpeas
Broccolini with chorizo, manchego and caraway seed creme fraiche
Broccolini with chorizo, manchego and caraway seed creme fraiche
Brown sugar meringue roulade with burnt honey apples
Brown sugar meringue roulade with burnt honey apples
Browned butter and lime rice pudding
Browned butter and lime rice pudding
Brunsli chocolate cookies
Brunsli chocolate cookies
Bruschetta with aubergine
Bruschetta with aubergine
Brussels sprouts with burnt butter and black garlic
Brussels sprouts with burnt butter and black garlic
Buckwheat and rice salad with dried cherries and hazelnuts
Buckwheat and rice salad with dried cherries and hazelnuts

On social

Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek 

Follow us on Instagram