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Peach Melba sundae

Peach Melba sundae served in a dessert glass

Peach Melba sundae

Name: Peach Melba sundae
Prep time: 20 min
Total time: 20 min
Yield: 2
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; 75g raspberries; 1 tbsp caster sugar; 1 lime juiced

Tom Kerridge

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Serves 2

Easy

Prep: 20 mins

No cook

A star rating of 2.6 out of 5.3 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal701
fat48g
saturates30g
carbs59g
sugars58g
fibre4g
protein6g
salt0.2g

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.

Recipe from Good Food magazine, July 2018

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A star rating of 2.6 out of 5.3 ratings

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