Peach cremolata
An impressive yet simple dish of frozen crushed fruit pulp, topped with a dollop of cream
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes, plus freezing
Vegetarian, Gluten-free, Nut-free
- Put the peaches in a large bowl. Taste them for sweetness and sprinkle in some sugar if you think they need a little extra. Crush the fruit to a pulp with a fork or a potato masher.
- Put the bowl into the freezer for 45 minutes then take it out, stir, and crush the fruit again. Return the bowl to the freezer for 20 minutes at a time, repeating the stirring and crushing, until the crushed fruit looks and feels like sherbet, which will take about 1 to 1½ hours.
- Softly whip the cream. Scoop the cremolata into bowls, top with the whipped cream.
Per serving
151 kcalories, protein 2.3g, carbohydrate 14.6g, fat 9.7 g, saturated fat 5.8g, fibre 2.8g, salt 0.02 g
Recipe from olive magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/6978/
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes, plus freezing
Vegetarian, Gluten-free, Nut-free
Ingredients
Per serving
151 kcalories, protein 2.3g, carbohydrate 14.6g, fat 9.7 g, saturated fat 5.8g, fibre 2.8g, salt 0.02 g
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10 July 2011
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