SHOPPING LIST: Cooking Skills: Ice Cream 2, Chapter 5 (Sauces, Brittle and Toppings)

Raspberries, icing sugar, lemons, dark chocolate (about 70%), double cream, golden syrup, light brown sugar, butter, vanilla extract, sea salt, caster sugar, unsalted nuts (or seeds), baking parchment, a heavy-based pan, a fine sieve, a pastry brush and a jar.

Raspberry coulis (6 portions)
[ ] 250 g raspberries (fresh, or frozen and boiled as in the box)
[ ] 3 tbsp icing sugar, or to taste
[ ] 1 tsp lemon juice

Hot fudge sauce (6 portions)
[ ] 100 g dark chocolate (about 70%), chopped
[ ] 150 ml double cream
[ ] 2 tbsp golden syrup
[ ] 50 g light brown sugar
[ ] 20 g butter
[ ] 1 pinch salt

Butterscotch sauce (6 portions)
[ ] 100 g light brown sugar
[ ] 50 g butter
[ ] 150 ml double cream
[ ] 1 tbsp golden syrup
[ ] 1 tsp vanilla extract
[ ] 1 pinch sea salt

Nut brittle and praline (10 portions)
[ ] 150 g caster sugar
[ ] 50 ml water
[ ] 100 g unsalted nuts (for example almonds or hazelnuts), toasted
[ ] 1 pinch salt
[ ] 1 baking tray lined with baking parchment

For the experiments
[ ] Extra brown sugar and cream
[ ] A second baking tray