As usual, the secret lies in the sauce, and this is no exception. This is a wonderful, wonderful sauce, which can be served with a variety of desserts other than vanilla ice cream (for instance white chocolate ice cream, cardamom ice cream, chocolate cake, fruit salad…).
Serve as part of a dinner with:
Starter – Fresh and Fruity Vegetable Starter
Main course – Chilli Crab Cakes and Rosemary Courgette Spaghetti
Dessert – With Vanilla Bean Ice Cream
Serves 4
200 ml sugar
200 ml white wine
50 ml lemon juice
1 small avocado
Strawberries, sliced
A batch of Home Made Vanilla Ice Cream as per our previous recipe
- In a saucepan, simmer the sugar and wine over low to medium heat until reduced to about half the amount.
- Remove from heat and let cool.
- Combine the wine/sugar mix with the lemon juice and avocado in a blender and process until smooth.
- Cover tightly with cling film and refrigerate. Serve well chilled.
- Pour some sauce onto a plate, arrange the sliced strawberries and ice cream on top.