We were sitting on a bistro terrace in beautiful Annecy in the French Alps the other day with British friends who live in France, when a waiter passed by with one of those remarkable giant French coupes, or ice cream sundaes, which had every head in the place swiveling around for a better view. "That looks like a Knickerbocker Glory," said our friend Pete.
A what?! The English have some weird names for their "puddings" as they call them (witness the Spotted Dick, and Sticky Toffee Pudding), but this was a new one on me. To borrow another British phrase, I was gobsmacked.
Of course some major Googling and ogling ensued (see the photos), so we could take a look at this grandly named concoction. Turns out a Knickerbocker Glory--the crazy name has vague origins-- is a no-holds-barred, over-the-top ice cream sundae that will bring out the 5-year-old in you. There are many variations, but basically it consists of layers of fruit, cookies, ice cream, fruit sauce, and some fanciful garnishes.
You start by crushing shortbread cookies, topping that with berries and maybe peaches or pineapple, then some strawberry sauce, and ice cream. After layering these, you top it off. There must be whipped cream, then nuts, sprinkles, and whatever else suits your fancy. Too much of everything is just right. And with all the fruit and nuts, we can practically call it health food. I can't think of a better treatment for those Lockdown Blues.
RECIPE: Knickerbocker Glories
For these, you need a clear tall glass. My daughter gave me ice cream sundae glasses as a gift one year (see top photo), and I have loved them--they make even simple scoops of ice cream look like an elegant dessert.
I have an easy trick for strawberry or raspberry sauce. Buy some good jam or preserves, Bonne Maman if you can find it. Stir in a bit of lemon juice, then warm it on low heat until it melts. Strain it, cool it, and you're done!
Ingredients:
- shortbread cookies
- a mix of berries plus peaches, mango, and/or pineapple
- strawberry or raspberry sauce (easy recipe above)
- vanilla ice cream, or a mix of vanilla and strawberry sorbet
- whipped cream
Garnishes, your choice:
Choose almonds, pistachios, sprinkles, mint sprigs, berries, cookies, maybe a little umbrella. Don't be shy.
Directions:
Crush the cookies. Layer the cookies, fruit, and sauce. Top with whipped cream. Garnish lavishly. Have a glorious time.
In the COMMENTS: There have been so many questions, let me clarify about how to get in to France from the US. (Note: I'm no expert, so check with your consulate or embassy to be sure!). You can get in for certain if you have a French passport or are an official French PERMANENT RESIDENT, which means you have a Titre de Séjour which specifies you are a permanent resident (this is what we have).Or you can get in if you have another EU passport (but do you have to fly into your home country? Not sure). A little fuzzier but we know folks who've done it: one member of a couple has an EU passport, the other a US passport (proof of marriage and Lord knows what other documents required). Also, we know two couples, one who got in and one cleared to come in, who have a one-year Carte de Visiteur, which is essentially a long-term visa, and they had a French address (with EDF utility bill in their name as proof), but they were not permanent residents. One tip: if in doubt, make a dry airport run and see what they tell you at the check-in counter. Readers, do you know of anyone who got in some other way? Please share.
And note that the rules are changing daily! Go to the LOCAL (French news in English), they try to keep you up to date on this.
Martin, we love Le Terroir, one of our favorites! We were there recently. And so glad all y'alll enjoyed the tour.
