Neapolitan sundae with foam pudding

We’ve combined two fabulous favourites – fluffy Ideal Milk pudding with a classic sundae topping.

30 minutes (plus chilling time)

Serves 6-8

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Ingredients

  • 2 sachets (80g each) red berry jelly
  • ½ cup (125ml) boiling water
  • ½ cup (125ml) ice-cold water
  • 1 can (380g) Ideal Milk, chilled
  • 1 tub (1.5L) Neapolitan ice cream
  • Chocolate sauce, berries and wafers for serving

 

Method

  1. Combine jelly in a bowl with boiling water and stir to dissolve, then add ice-cold water.
  2. Cool at room temperature.
  3. Whisk chilled Ideal Milk with an electric whisk for about 5-7 minutes until thick and foamy.
  4. Add jelly liquid and whisk for another 2 minutes until combined.
  5. Divide between 6-8 sundae glasses.
  6. Chill in the fridge for 2-3 hours to set.
  7. Scoop ice cream into balls and place on set pudding when ready to serve.
  8. Serve topped with chocolate sauce, berries and wafers.

 

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