Peach Melba sundae

Peach Melba sundae

Peach Melba meets knickerbocker glory in this decadent sundae. Add a dash of champagne or prosecco for a grown-up dessert - the perfect end to a summer menu.

Overview

Prep: 20 mins No cook

Serves 2

Nutrition:701kcal
  • fat 48g
  • saturates 30g
  • carbs 59g
  • sugars 58g
  • fibre 4g
  • protein 6g
  • salt 0.2g

Ingredients

  • 150ml double cream
  • ½ tsp vanilla extract
  • 40g icing sugar
  • ½ glass champagne or prosecco, to serve (optional) Champagne sham-painA sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…
  • 3 scoops vanilla ice cream (the best quality you can afford)
  • 2 peaches, cut into wedges Peach pee-chSweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
  • 75g raspberries Raspberry ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
  • 1 tbsp almond flakes, toasted, to serve
  • For the sauce

  • 75g raspberries Raspberry ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
  • 1 tbsp caster sugar
  • 1 lime, juiced Lime ly-mThe same shape, but smaller than…

Method

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.

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.

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