Peach Melba sundae
Ingredients
- Step 1 150ml double cream
- Step 2 ½ tsp vanilla extract
- Step 3 40g icing sugar
- Step 4 ½ glass champagne or prosecco, to serve (optional)
- Step 5 3 scoops vanilla ice cream (the best quality you can afford)
- Step 6 2 peaches , cut into wedges
- Step 7 75g raspberries
- Step 8 1 tbsp almond flakes , toasted, to serve
- Step 9 75g raspberries
- Step 10 1 tbsp caster sugar
- Step 11 1 lime , juiced
Calories: 701
Carbohydrate: 59 g
Protein: 6 g
Fat: 48 g
Cook time: 20 minutes
Prep time: 20 minutes
Total time: 40 minutes
Servings: 2
TAGS
Dessert
Treat
Dessert
Gluten free
Ice cream
Indulgent
Peach melba
peach
raspberry
summer
Sundae
Tom Kerridge
Vegetarian
Vitamin c
Directions
- Step 1 Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag fitted with a star-shaped nozzle, if you like.
- Step 2 Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.