Copyright © David Loftus

Christmas ice cream sundae

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After a big Christmas lunch, this sumptuous sundae is naughty but refreshing. And as an added bonus, it's a doddle to whip up!

Nutritional Information - Amount per serving:
  • Calories 637kcal
  • Carbs 75.0g
  • Sugar 73.0g
  • Fat 32.5g
  • Saturates 18.5g
  • Protein 6.8g

Method

Place the first three ingredients in a bowl and leave to soak for 10 minutes. Spoon the mincemeat into a small saucepan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello and leave to cool.

In a mixing bowl, whip the double cream until it forms soft peaks. Fold in the candied peel, ginger, lime and clementine zest. Spike the cream with a few drops of the clementine juice.

Scoop balls of ice cream into small bowls and top each one with a spoonful of the mincemeat mixture. Put dollops of spiked cream on top and crumble over some pieces of meringue. Keep layering the dessert like this until all the bowls are full or you've used up all the ingredients. Sprinkle with torn mint and serve with a glass of ice-cold limoncello!

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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