Sundae Ice Cream

Mix the caster sugar and golden syrup together in a heavy-bottomed pan large enough to accommodate the sugar rising as it bubbles up.

Put the pan on a low heat, stirring with a wooden spoon until all the sugar crystals have dissolved. At this point, stop stirring and heat until 150°C.

Add the bicarbonate of soda, take off the heat, and stir. Quickly pour the caramel mix into a deep baking tray lined with greaseproof paper, leave to cool completely, then break it up.

Place the egg white and sugar into a stand mixer bowl, add the salt and a splash of white wine vinegar, then whisk rapidly with an electric whisk for approximately 10-12 minutes over a pan of slow-simmering water.

Once it starts to aerate, add the cream of tartar and continue whisking until the egg white has tripled in volume and reaches approximately 35°C.

Take this off the heat and place onto the stand mixer.

Whisk on a medium speed, so it’s a slower pace, which will make a better meringue, until it gets thicker, fluffier and has cooled.

Spray parchment paper with non-stick spray, place the meringue into a piping bag with a nozzle, then pipe star-shaped meringues onto the paper.

You can blowtorch half of them to give a caramel flavour, then slowly cook at 70-80°C for approximately 90-120 minutes.

Make sure the inside is a little chewy and the outside is crispy.

Once ready, place onto a cooling wire to cool, then into an airtight container.

Blend all together.

Pile it all up in a coupe glass, with the different flavours intermingled with the meringue and honeycomb between the layers.

A playful showpiece of contrasts, where crackling honeycomb, crisp-and-chewy meringue and a sharp raspberry coulis tumble through layers of ice cream for a sundae with texture in every spoonful.