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Susan Jung

An ice cream party is a fun way to cool down in the summer. Serve a selection of good-quality ice creams - vanilla, chocolate and strawberry go well with other flavours, as do nut and caramel ice creams. Serve the ice creams with a selection of sauces and toppings (whipped cream, chocolate chips and sliced bananas) and let your guests create their own desserts.

Brandied cherry sauce

If you hurry, you can get the last cherries of the season  for this sauce. Frozen cherries  are also suitable and  don't require pitting.

500 grams ripe fresh cherries

80 grams sugar, or to taste

A pinch of salt

Zest of ? a lemon

30ml fresh  lemon juice

30ml kirsch (cherry brandy)

Rinse the cherries, pull off the stems and remove the seeds (use either a cherry pitter or cut the cherries in half and scoop out the seeds). Put the fruit in a large pan and sprinkle with sugar. Add the salt, lemon juice and zest  and heat over a medium-high flame. Stir until the sugar is dissolved and the cherries start to  release their juice. Let the mixture simmer for about one minute.  Stir in the   kirsch (the alcohol might ignite, so be careful), let the mixture bubble  then remove from the heat. Serve warm.

Espresso hot fudge sauce

If you don't have an espresso maker, substitute strong black coffee.

350ml cream

120 grams soft brown sugar

225 grams bittersweet chocolate (use a brand with

60-65 per cent cacao solids), chopped

60 grams unsalted butter

60ml espresso

Heat the cream and sugar in a saucepan, stirring to  dissolve the sugar. When the mixture simmers, turn off the heat, add the chocolate and stir until melted. Stir in the butter and cool slightly before  adding the espresso. Serve hot.

Toblerone sauce

This recipe is easy because it uses  a readily available brand of chocolate.

100 grams (two bars) milk or dark chocolate Toblerone bars, broken into triangles

200ml cream (or use 100ml cream and 100ml whole milk)

Heat the cream until simmering, pour over the chocolate and stir until melted. Serve warm.

Maple rum toffee sauce

You need a candy thermometer for this recipe. They're available at The PanHandler in the Prince's Building, Central, and in the kitchenware sections  of Sogo and Wing On.  For an accurate reading, immerse at least 1.5cm of the tip of the thermometer  in the simmering mixture  without touching the bottom of the pan.

250 grams soft brown sugar

100ml pure maple syrup (don't use pancake syrup)

60 grams unsalted butter

A pinch of salt

1 tsp fresh lemon juice, strained

180ml cream

30ml dark rum

Place the sugar, maple syrup and butter in a small, heavy saucepan.  Heat over a medium flame, stirring until the sugar is dissolved. Continue to cook without stirring until the mixture starts to caramelise. Swirl the pan gently then  simmer until the mixture reaches 120 degrees Celsius, using the candy thermometer. Carefully stir in the salt, lemon juice and cream - the mixture will bubble and splatter. Stir in the rum. Serve warm.

Maple cinnamon pecans

45ml pure maple syrup

25 grams sugar

? tsp salt

? tsp ground cinnamon

170 grams pecans

Vegetable oil or pan coating

Preheat the oven to 160 degrees Celsius. Lightly grease a baking tray with vegetable oil or pan coating.

Mix the maple syrup, sugar, salt and cinnamon.  Add the pecans and stir to coat lightly but evenly with the syrup. Spread on the baking tray and bake for 10 to 15 minutes, stirring occasionally, until the nuts are toasted and fragrant. Let the nuts cool completely then break apart with your hands. Store in an air-tight container.

Meringues

These are delicious crumbled over ice cream. They take some time to dry out in the oven so they're crisp and crumbly. If you have a gas oven with a pilot light, store them in the oven so the meringues stay dry. Otherwise, store them in an air-tight container  and use them as soon as possible. As with any meringue mixture, it's essential the egg whites, mixing bowls and beaters are free from  oil or the egg whites won't whip.

125ml egg whites

? tsp salt

? tsp cream of tartar

250 grams sugar

Preheat the oven to 80 degrees Celsius. Line a baking tray with aluminium foil.

Using a mixer with a whisk,  beat the egg whites with the salt and cream of tartar. When the egg whites are frothy, start adding the sugar gradually. Continue to beat the egg whites until they hold stiff, glossy peaks. Use two teaspoons to scoop the mixture into small  blobs (approximately 2cm wide) on the baking tray, leaving about 1cm between them. Bake until crisp and dry, approximately two hours.

STYLING  Leonie van Hasselt



Ice and easy