The story of a rather scrumptious knickerbocker glory

RECIPES

WRITTEN BY MIRIAM BOS

This title does have a sweet sound to it, doesn’t it?

But what is it about?
Well… it’s just a silly story that became a new addition to our culinary treats.

About a year ago, Coen, my husband, and I were watching a fifties movie on Netflix called ‘Touch and Go’ (1955).
It tells a story about an ambitious furniture designer who’s been disappointed about his job and feels rather unappreciated by the company he works for. He quits his job on a whim and decides that he wants to move to Australia with his wife and teenage daughter. But ever since that decision, his preparations are slowly but surely thwarted by unforeseen circumstances and a cat (that always sticks out its tongue). If you’re into old movies with a touch of humor, I’m sure you’ll like this one.

Anyway, to make a long story short (er)…

At some point in the movie, the daughter and her boyfriend go into a lunchroom and order a knickerbocker glory. And next moment, they receive something from the waitress that looks like a sundae coupe ice cream, but you only see a short glimpse of it.

Coen and I both got fascinated. What was this ice cream dessert with the funny name? We searched the web, and it turns out that there are MANY variants of the knickerbocker glory. But basically, it’s just layers of fruit with scoops of ice cream, some syrup, some whipped cream, and garnish like a cherry or a waffle. The way it’s presented and built up has varied through the years.

We decided to try and make ourselves ‘a’ version of a Knickerbocker Glory, which I believe is based on a more basic and classic ice cream dessert. I went on a mission to buy two tall ice cream glasses and long dessert spoons. Coen went out to get the ingredients. We just had to try it, and when we finally made it and took our first bite, we looked at each other, knowing this would be our all-time favorite dessert from now on. We only make it on rare occasions, so it’ll stay special.
We L🩷VED it.

Let’s make a Knickerbocker Glory together:

Ingredients for one Knickerbocker Glory

• Strawberries to taste (f.e. 6 to 8 strawberries)

• 2 tbsps strawberry coulis (scroll down for the recipe) or strawberry sauce

• 2 scoops of vanilla ice cream

• Whipped cream

• 1 fan wafer

kitchen essentials:

1. An icecream coupe or sundae glass

2. long sorbet spoon

3. ice scooper

4. knife

Method for the Knickerbocker Glory

1. Keep one strawberry aside for the top

2. Clean and hull the rest of the strawberries

3. Add some of them to the bottom of the sundae glass

4. add a scoop of vanilla ice cream

5. add a spoonful of coulis or strawberry sauce

6. repeat step 3, 4 and 5

7. top it off with a dollop of whipped cream

8. add a fan wafer and place the whole strawberry on top as a finishing touch.

9. dig in!

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🍓 Would you like to make your own coulis? Here’s how

(you want to make this one first because it needs to cool down a bit before use.)

Ingredients for strawberry coulis

• 150 g strawberries (can be frozen)

• 3 -4 tbsp water

• Optional: Do you have a sweet tooth? Add 1 tbsp of honey

• Optional: in case the coulis gets too thin: add 1 tsp arrowroot + 3 tbsp of water (see instructions below)

kitchen essentials:

• saucepan

• spoon or another utensil to stir the sauce with

• blender

Method for the strawberry coulis

1. In a saucepan, slowly heat the strawberries with the water and (optionally) add the honey and let it come to a boil while stirring gently.

2. Let it simmer on low heat and stir occasionally until the sauce has thickened and the strawberries have become mushy.

3. Take the saucepan from the heater and use a blender to blend it smoothly.

4. In case the sauce turns out a bit too thin to your liking, bring the saucepan with the coulis back to the heating source and heat it again while making a mixture of 1 tbsp of arrowroot with 2-3 tbsp of water in a separate cup or small bowl. Mix it well before adding it to the coulis, then stir well. This method will prevent any lump-forming and will thicken the coulis using its heat. Then take the saucepan from the heater again.

5. Give it some time to cool down, and it’s ready to use.

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I hope you’ll try out this simple but wonderfully good treat.
Let me know in the comments if you do!

With love,