This sundae is meant to resemble a bird’s nest so it can be as messy as you want to be
| Created by | Spinneys |
| Prep time | 10 minutes |
| Setting Time | 30 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 1397 |
| Fat | 62.2g |
| Saturates | 33.7g |
| Protein | 23.7g |
| Carbs | 185.8g |
| Sugars | 88.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the sunflower oil in a large pot over a medium-high heat. Fry the noodles in batches, until golden brown, and place on a plate lined with kitchen paper towels to absorb excess oil
Melt the milk chocolate in a microwave-safe bowl in 30-second intervals for up to 1½ minutes, stirring in between, until completely smooth and melted.
Place the cooked vermicelli into the bowl of chocolate. Using your hands, gently toss the vermicelli with the chocolate until it is completely coated in chocolate.
Flip over a muffin tin and wrap cling film around a mould. Take some of the vermicelli mixture and gently press it around the cup to create a nest-like shape. Repeat with the remaining vermicelli mixture. Refrigerate until the nests have set and are firm, approx. 30 minutes.
Place the chocolate vermicelli nests on plates. Place 2 scoops of pistachio ice cream in each nest. Place 2-4 pretzel sticks in the ice cream then top with chocolate sauce, speckled eggs and crumbled chocolate bars.
Serve immediately.
