for 4 person

Peanut brittle

40 g	sugar
1 tbsp	water
40 g	salted peanuts

Compote

200 g	red currants
20 g	sugar
2 tbsp	water

Peanut sauce

1 ½ dl	milk
80 g	peanut butter

Sundae

380 g	raspberry sorbet
50 g	red currants

How it's done

Peanut brittle

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool. Roughly chop the nut brittle.

Compote

Mix the redcurrants, sugar and water in a pan, simmer over a medium heat for approx. 8 mins., allow to cool slightly.

Peanut sauce

Place the milk and peanut butter in a pan, heat over a medium heat while stirring, mix well.

Sundae

Shape the sorbet into balls, divide between the sundae glasses, drizzle with the compote and peanut sauce, decorate with the redcurrants and nut brittle, serve immediately.

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