Little Leakers
Black Forest Sundae
350 g cherries, pitted black cherries in syrup
1 teaspoon spices, arrowroot
4 portion meringue nest, ready-made, crushed coarsely
4 scoop low-fat ice cream, vanilla
Strain the black cherries, reserving the syrup. In a small bowl, dissolve the arrowroot in a
tablespoon of the syrup. Put the rest of the syrup in a small saucepan and bring to the boil. Pour
on to the arrowroot, stirring constantly, and then return to the saucepan and simmer until the
sauce has thickened and become clear. Stir the cherries into the syrup. Leave to cool. Cover and
chill until required. Spoon some cherries into the bottom of four small sundae or glass dishes,
followed by a layer of meringue. Spoon some ice cream on to the meringue and top with a final
layer of sauce. Serve immediately.
1 teaspoon spices, arrowroot
4 portion meringue nest, ready-made, crushed coarsely
4 scoop low-fat ice cream, vanilla
Strain the black cherries, reserving the syrup. In a small bowl, dissolve the arrowroot in a
tablespoon of the syrup. Put the rest of the syrup in a small saucepan and bring to the boil. Pour
on to the arrowroot, stirring constantly, and then return to the saucepan and simmer until the
sauce has thickened and become clear. Stir the cherries into the syrup. Leave to cool. Cover and
chill until required. Spoon some cherries into the bottom of four small sundae or glass dishes,
followed by a layer of meringue. Spoon some ice cream on to the meringue and top with a final
layer of sauce. Serve immediately.
