Raspberry and coconut sundae

Raspberry and coconut sundae

PT30M

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1
To make the coulis, place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and start to release their juices
2
Tip everything into a bowl and blend briefly with a hand blender until the raspberries are puréed. Pass through a fine sieve to remove the seeds and reserve in the fridge
3
For the ganache, break up the chocolate and place in a glass bowl. Bring the cream to a simmer in a saucepan, then pour over the chocolate and mix until glossy
4
To make the sundaes, spoon some coulis into the bottom of two tall glasses, add a scoop of the white chocolate and coconut ice cream and swirl some ganache around the glass
5
Add a layer of fresh raspberries and a spoon of coulis followed by two scoops of the raspberry ripple ice cream. Swirl over some more ganache and top with fresh raspberries and coconut slices to serve
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