Vanilla And Raspberry Sundaes - cooking recipe

Ingredients

1/2 cup heavy cream
1 tsp vanilla extract
2/3 lb frozen raspberries
1 tbsp granulated sugar
7 oz vanilla ice cream
None None sprinkles and mini meringues, to decorate

Preparation

Whip the cream and vanilla extract to stiff peaks then place in the fridge.
Place the raspberries and sugar in a pan and bring to a boil, stirring. Strain the mixture and discard the solids. Divide the puree between 2 dessert bowls and set aside to cool.
Transfer the cream to a piping bag and pipe rosettes over the raspberry puree. Scoop ice cream into each dish then decorate with sprinkles. Skewer the mini meringues then use to decorate. Serve.