Strawberry Knickerbocker Glory

Mark Broadbent makes a truly magnificent version of this classic ice cream sundae, a mix of home made vanilla ice cream, strawberry wafers, spiced compote and lashings of whipped cream
By Mark Broadbent
Strawberry Knickerbocker Glory
  • Rating:
  • Serves: 4
  • Cook Time: plus 2 overnight drying times
  • Prep Time:
  • Effort: hard


For the candied and dried strawberries

  • 20 strawberries, hulled and thinly sliced
  • 100200 g icing sugar, sifted

For the strawberry wafers

  • 2 sheets rice paper
  • 200 g caster sugar
  • 200 ml water

For the spiced strawberry compote

  • 750 ml raspberry liqueur, (crème de framboise)
  • 2 vanilla pods, split lengthways
  • 1 orange, pared zest only, cut into julienne
  • 1 lemon, pared zest only, cut into julienne
  • 8 black peppercorns
  • 750 ml freshly squeezed orange juice, preferably from blood oranges
  • 25 strawberries, hulled

For the vanilla ice cream

  • 600 ml full-fat milk
  • 750 ml double cream
  • 1 vanilla pod, split lengthways
  • 7 free-range egg yolks
  • 250 g caster sugar

To finish

  • Reserved dried strawberries, (for strawberry confetti - see method below)
  • 500 ml double cream


1. For the candied and dried strawberries: preheat the oven to 110C/gas 1/4.

2. Lay half of the strawberry slices in a single layer on a non-stick mat, non-stick baking sheet or baking parchment and dust with icing sugar. Lay the other half of the strawberries on another sheet but don't add any sugar. Place both sheets in the oven and dry overnight until they are crisp and candied.

3. For the strawberry wafers: preheat the oven to 110C/gas 1/4.

4. Cut each sheet of rice paper into three or four pieces, or simply tear them to give a more natural look. Dissolve the sugar in the water over a low heat, then increase the heat and boil for 3-4 minutes or until reduced to a syrup. Pour the syrup into a shallow tray. Place the rice paper pieces in the syrup, then carefully lift out, keeping the shape of the paper. Place the rice papers on a non-stick baking sheet, or a baking sheet lined with baking parchment, and sprinkle generously with candied and dried strawberries (reserving some of each for making confetti and decorating later). Bake for 3-4 hours or until crisp and rigid.

5. For the spiced strawberry compote: put the raspberry liqueur in a heavy stainless steel saucepan with the vanilla pods, orange and lemon zest, and peppercorns, bring to a boil and boil until reduced to a syrup. Reduce the orange juice in a separate pan to a syrup. Mix the two syrups together in one pan and add the strawberries. Roll them in the syrup over a medium heat until they are just starting to collapse. Remove the pan from the heat.

6. With a slotted spoon, transfer the strawberries and a little of their syrup to a food processor. Reserve the remaining syrup in the pan. Pulse the strawberries until crushed but not puréed, then reduce in a clean pan over a gentle heat until a compote consistency (it should just drop off a spoon when shaken).

7. Remove the orange and lemon zest and the vanilla pods from the sticky syrup. Cut the vanilla pods into fine julienne, the same size as the zest. Put the zest and vanilla julienne on a non-stick baking sheet. When the wafers are done, remove them from the oven and put the zest and vanilla julienne in the oven at the same temperature and leave to dry out overnight.

8. When the wafers are cool, slide a palette knife under the rice papers and lift them off the baking sheet.

9. For the vanilla ice cream: heat the milk, cream and vanilla pod in a heavy saucepan over a high heat, whisking to loosen the vanilla seeds until just below boiling point, remove from the heat and leave to infuse for 30 minutes. Beat the egg yolks and sugar together in a bowl, then pour the infused milk through a sieve into the bowl, stirring well as you go.

10. Leave to cool and once completely cold churn in an ice cream machine until thickened, then decant into a clean container and place in the freezer. If you don't have an ice cream maker, pour the cooled mix into a freezer container, place in the freezer for an hour, stir to break up the ice crystals that have formed and freeze again, repeat 3-4 times until the mixture is thick and mostly frozen. Leave overnight to freeze completely.

11. Before serving, chill four tall sundae coupes in the freezer until ice-cold. Remove the ice cream from the freezer and leave in the fridge for 20 minutes until soft enough to scoop. Break the reserved dried strawberries into tiny pieces (confetti). Whip the cream to almost a stiff peak, and spoon into a piping bag fitted with a 5mm star tube.

12. To finish, fill the coupes with alternate layers of sticky syrup, ice cream, whipped cream and compote. Finish with a topping of whipped cream, zest and vanilla julienne, candied strawberries, confetti and wafers. Serve immediately.

Note: I always make a larger quantity of ice cream and compote than I need for this dessert, because it's always good to have a tub of home-made ice cream in the freezer, and the chilled compote is great for breakfast, either on its own or poured over plain yogurt.

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