Fruity summer sundaes

Ingredients

• 142 ml double cream 
• 2 tbsp powdered sugar 
• 12  strawberries whole chopped
• 4 small nectarines chopped
• 4 scoops whipped cream 
• 4 scoops poached berries english (we like Bottlegreen Summer sorbet)
• 4 servings unrefined sunflower oil for greasing
• 50 g sugar 
• 50 g macadamia nuts toasted
• 350 g strawberries hulled
• 1 tbsp powdered sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sieve

Directions

1. Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved.
2. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
3. For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
4. To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.