Knickerbocker Glory

By • May 31, 2011 • 2 Comments



Author Notes: London, 31 May 2011.
As reported in The Telegraph: -

"Sun lovers enjoy warmest spring since 1659."

"Farmers in Lingwood, Norfolk, have harvested hay three months early."

"The previous warmest spring was in 1893, the year that Sir Arthur Conan Doyle announced the death of Sherlock Holmes" and "Thomas Edison built the first film studio in New Jersey."

Clearly it's time for ice cream, and only a Knickerbocker Glory will do.

FYI: -

Knickerbocker Glory is a British adaptation of the Knickerbocker Sundae which originated in New York and named after Washington Irving's Diedrich Knickerbocker in his 'History of New York'. Although there are many variations I favour Caroline & Robin Weir's version as published in their seminal 'Ice Creams, Sorbets & Gelati' for its simplicity and clean flavours. However I substitute Honeycomb, a toffee-like sweet, for the usual brandied or glacé cherry in the original.

Cadbury's Crunchie bars are essentially Honeycomb enrobed in chocolate. It's light texture is made by trapping carbon dioxide bubbles within the sweet. This occurs when baking soda (bicarbonate of soda) is added to hot syrup. I prefer to make my own and use London chef Patrick Williams' recipe.
olinsloan

Serves 1

Knickerbocker Glory

  • 1.5 ounces (45 g) chocolate syrup
  • 1 scoop of vanilla ice cream
  • 0.5 ounces (15 g) crushed raspberrys or strawberries
  • 1 scoop of vanilla ice cream
  • 0.5 ounces (15 g) crushed pineapple
  • 1 scoop of vanilla ice cream
  • Whipped cream
  • Honeycomb, opt.
  • 1 ounce (30 g) toasted almonds
  1. Use a commercial chocolate syrup or make your own. If as I do you make your own, use the recipe that follows which is based one found at Epicurious.com: Use 200 ml (1 C) milk or water, 75 g (6 T) honey, 75 g (2/3 C) unsweetened Dutch-process cocoa powder, a pinch of sea salt, 1 t vanilla or 1 T brandy and 1 t freshly grated orange zest. Bring the milk or water and honey to a boil in a heavy saucepan over medium heat. Add the cocoa powder and sea salt and simmer, whisking for a few minutes, until the syrup thickens. Remove the saucepan from from the heat and add the vanilla or brandy and the orange zest. Let cool; the syrup will continue to thicken as it cools.
  2. Fold the honeycomb into the whipped cream.
  3. Layer the ingredients in a knickerbocker or sundae glass in the order given.

Patrick Williams' Honeycomb (serves 6)

  • 4 ounces (100 g) honey
  • 5 ounces (125 g) glucose syrup
  • 12 ounces (300 g) granulated (caster) sugar
  • 3 fluid ounce(s) (90 ml) water
  • 1 tablespoon baking soda (bicarbonate of soda)
  1. Line a small but deep roasting tray with baking parchment.
  2. Place all the ingredients with the exception of the baking soda (bicarbonate of soda) in a large pan and heat to 300 F (150 C).
  3. Add the baking soda (bicarbonate of soda) and stir quickly to mix it in.
  4. The mixture will foam and increase in volume for 1 minute. At this point quickly pour it into the roasting tray.
  5. The honeycomb will set quickly. When cool, break into small pieces or pulverise and add to ice creams, use to decorate puddings or sprinkle over desserts as you would with Praline powder (use food52 recipe search to find my recipe).
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Tags: chocolate, Desserts, fruit, honeycomb, ice cream, sundae

Comments (2) Questions (0)

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over 3 years ago olinsloan

I hope you'll try the recipe. It's simple, worth the effort.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I love honeycomb! My mom used to make it every year at Christmas.