Knickerbocker glory

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here

What’s this unique looking sundae you ask? This is Knickerbocker Glory. I have been wanting to make this sundae since I got the Sweet cookbook, by Ottolenghi & Goh, 4 years ago. And let me tell you it did not disappoint! There are 5 elements to this sundae. First, we have the red plums at the bottom, which give it a great fresh fruit taste. Then, there is the raspberry puree, bringing sweet and tart flavors into play. Then the raspberry semifreddo, light and similar to sherbet. Then there is the Chantilly cream, essentially a lightly whipped, whipped cream. Finally, candied pecans to top, giving the sundae a nice crunch with each bite. I can’t recommend this dessert enough!


Makes: 6 servings

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here


  • Semifreddo
    • 5 cups (600 g) raspberries, fresh, or frozen and defrosted
    • 2 tbsp confectioners’ sugar
    • ¾ cup plus 2 tbsp (200 ml) heavy cream
    • 1 large egg, plus 2 large egg yolks
    • 1 tsp lemon juice
    • ¾ cup plus 2 ½ tbsp (180g) granulated sugar
    • ⅛ tsp salt
  • Candied Pecans
    • 1 tbsp maple syrup
    • 1 tbsp light corn syrup
    • 1 tbsp granulated sugar
    • 1 cup (120 g) pecan halves ⅛ tsp flaky sea salt
  • Chantilly cream
    • 1 ¼ cups (300 ml) heavy cream
    • 2 tbsp confectioners’ sugar, sifted
    • 1 tsp vanilla extract
  • About 5 red plums, pitted chopped into 1-inch (3 cm) chunks (10 ½ oz (300 g))


  1. To make the semifreddo, place the raspberries in a food processor and process to a puree, then pass them through a fine-mesh sieve set over a bowl to remove the seeds. You may need to do this in batches, using a large spoon to scrape the puree through the sieve. Measure out 1 cup (240 ml) of the puree and set aside. Sift the confectioners’ sugar into the remaining puree and then decant it into a measuring cup. Set aside in the fridge until ready to use.
  2. Place the heavy cream in the bowl of an electric mixer with the whisk attachment in place. Beat until soft peaks form, then scrape into a bowl. Set aside in the fridge until ready to use.
  3. Pour enough water into a medium saucepan so that it rises ¾ inch (2 cm) up the sides; you want the bowl from your electric mixer to be able to sit over the saucepan without touching the water. Bring the water to a boil, then lower to a low simmer.
  4. In the meantime, whisk together the egg, egg yolks, lemon juice, granulated sugar and salt in a clean bowl of an electric mixer. Place the bowl over the simmering water and whisk continuously for about 5 minutes, until the sugar has dissolved and the mixture is very warm. Transfer the bowl back to the electric mixer with the whisk in place and beat on medium-high speed until the mixture is thick and cool; it will thicken quite quickly but takes about 10 minutes or so to cool. Add the reserved 1 cup (240 ml) puree and beat on low speed until combined. Scrape down the sides of the bowl and continue to beat until thoroughly combined. Remove the whipped cream from the fridge and fold in until incorporated. Scrape the mixture into a large freezer container, cover the top with plastic wrap and freeze for 12 hours.
  5. To make the candied pecans, preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set aside.
  6. Put the maple syrup, corn syrup and sugar in a small saucepan and place over low heat. Stir gently until the sugar melted, then add the pecans and salt. Stir so that the nuts are coated in the syrup, then tip the nuts onto the lined baking sheet. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the baking sheet from the oven and set aside until cool. When the nuts are cool, glaze should be completely crisp; if not, return the sheet to the oven for a few minutes more. Once cooled, break or roughly chop the nuts into ¼ -inch (0.5 cm) pieces and set aside until ready to use.
  7. To make the chantilly cream, place the heavy cream in the clean bowl of an electric mixer with the whisk attachment in place. Add the confectioners’ sugar and vanilla extract and beat until soft peaks form. Transfer to a bowl or a container and keep in the fridge until ready to assemble.
  8. About 10 minutes before serving, remove the semifreddo from the freezer so that it is soft enough to scoop. Then, remove the glasses from the freezer and divide the chopped plums among them. Drizzle a generous ½ tbsp of the reserved sweetened raspberry puree, add 1 tbsp pecan and then a large scoop of the semifreddo on top. Drizzle with the remaining sauce – ½ tbsp per glass – followed by 1 tbsp pecans and a couple large dollops of the chantilly cream. Finish with a final sprinkle of the chopped nuts and serve at once.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s