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Peach Melba sundae served in a dessert glass

Peach Melba sundae

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A star rating of 2.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal701
fat48g
saturates30g
carbs59g
sugars58g
fibre4g
protein6g
salt0.2g
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Ingredients

  • 150ml double cream
  • ½ tsp vanilla extract
  • 40g icing sugar
  • ½ glass champagne or prosecco, to serve (optional)
  • 3 scoops vanilla ice cream (the best quality you can afford)
  • 2 peaches , cut into wedges
  • 75g raspberries
  • 1 tbsp almond flakes , toasted, to serve

For the sauce

  • 75g raspberries
  • 1 tbsp caster sugar
  • 1 lime , juiced

Method

  • 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.

Goes well with

Recipe from Good Food magazine, July 2018

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Overall rating

A star rating of 2.6 out of 5.3 ratings
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