Our collaborator Emilie Gaillet has prepared a gourmet Sunday that combines Quebec strawberries and our hazelnut and Jaguar chocolate spread. Take advantage of this beautiful summer temperatures to let yourself be tempted by this delicious recipe.
Ingredients
- a box of strawberries, cut into pieces
- a tablespoon of maple syrup
- a teaspoon of ground vanilla
- vanilla ice cream
- a 220g jar of Allo Simonne hazelnut and Jaguar chocolate spread
- ¼ cup crushed peanuts or walnuts
Steps
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Serving: 2
- In a small saucepan, cover the fresh strawberries over medium heat with the maple syrup and vanilla and simmer for 8-10 minutes, stirring occasionally. Remove from the heat and mash with a fork or blend with a hand blender.
- Pour the strawberry sauce into a small jar, at this point you can keep it in the fridge for a few days.
- Line the bottom of 2 sundae cups with strawberry sauce, place a scoop of ice cream, add more strawberry sauce and place a second scoop of ice cream. Garnish with the rest of the strawberry sauce and generously add a good dose of hazelnut and Jaguar chocolate spread. Sprinkle with crushed peanuts.
- Enjoy without waiting.
Product we use in this recipe
