Knickerbocker Glory

For Passover this year, we were at my brother-in-law’s house, and I planned on making an exciting, frozen treat from the Sweet cookbook. We’ve made ice creams and sorbets in the past for this Jewish holiday, but this is the first time we’ve done assemble-it-yourself sundaes.

You can read more about knickerbocker glory on Wikipedia. There are many versions out there but it seems that it’s most popular in England. What caught my eye about this recipe is that the ice cream is actually a semifreddo, which doesn’t need churning. Perfect to make at someone else’s house.

The most time-consuming part was just sieving the pureed, frozen raspberries. Once that’s done, heating the custard base over a bain marie, whipping it, etc. is pretty straightforward. We took a shortcut and used some candied pecans from a store.

After dinner, we laid everything out and allowed people to assemble their own dessert. The raspberry coulis turned out to be the most popular item. Everyone loved this dessert, with its temperature and sweet-tart contrasts, and I especially liked how every spoonful was a little bit different.

We made this again for Gabe’s birthday a month later to rave reviews again. Highly recommended.