JARS OF HANDMADE SAUCE - Ruby Violet Ice Cream & Sorbet

JARS OF HANDMADE SAUCE

Name: JARS OF HANDMADE SAUCE
Brand: Ruby Violet Ice Cream & Sorbet
SKU: RV-SAU-SC
Price: 7.5 GBP
Availability: InStock

£7.50

Description Description

Maldon Salt and Groovy Nectar Agave syrup in perfect proportions make up this delectable concoction. Warm it up on a bain marie to make your ice creams and cakes extra special!

Ruby’s Rich Belgian Chocolate Sauce. Enjoy two portions of our famous hot chocolate sauce at home! Pair with double cream, or water or vegan cream for a vegan treat.

Our smooth Toffee Sauce, ideal to elevate your ice cream sundae.

Flavour

Delivery Delivery

UK DELIVERY: £10 for orders below £70, free above. Order by midday on Monday for delivery on the Thursday.

LOCAL DELIVERY: £5 for orders below £70, free above. Available for selected North London and Bedfordshire postcodes. Use the widget at checkout to see if your postcode qualifies.

PICK UP: always free from both our King's Cross Parlour and Marston Moretaine HQ.

Our iced delights are delivered in fully compostable or recyclable packaging and sent with enough dry ice to survive around 24 hours outside the freezer so don't worry if you're not home at the time of delivery! They keep perfectly in the freezer in their packaging for up to 3 weeks so you can order in advance of your celebrations and avoid any stress.

INGREDIENTS & ALLERGENS INGREDIENTS & ALLERGENS

Allergens:

Fleur de Sel Caramel Sauce: milk
Chocolate Sauce: soya
Toffee Sauce: milk
All our products may contain traces of other allergens.

STORAGE STORAGE

Storage the jars in the fridge (jar size 8cm x 6.5cm).

SERVING INSTRUCTIONS SERVING INSTRUCTIONS

Salted Caramel Sauce & Toffee Sauce: warm up in the microwave or a baine marie. Microwave - take off the lid, remove the wax paper, pop in the microwave for 30 seconds, stir the sauce then warn for another 30 seconds. Baine Marie - Put baine marie onto heat on a medium to high heat, remove lid from the jar, remove the wax paper from the top of the sauce, place jar in the baine marie water to be half way up the jar so you can remove the jar once warm without burning yourself, heat for 5 minutes then stir, heat for another 5 minutes. Be careful when removing the jar, use an oven cloth to touch it as it will be hot.

Chocolate Sauce: stir 1/2 jar of Belgian Chocolate Buttons and 120 ml of Double Cream or non dairy milk alternative together in a bowl placed over a pan of hot water until they are combined. Make sure the bowl does not touch the water to prevent the chocolate from burning. Pour over your ice cream and enjoy!

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