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Peach Melba Sundae |
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| Serves 2 |
Prep 20 mins |
No Cook |
Easy |
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My rating |
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Ingredients |
150 ml double cream
1/2 tsp vanilla extract
40g icing sugar
1/2 glass champagne or Prosecco, to serve (optional)
3 scoops vanilla ice cream
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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Put a sundae glass or bowl in
the freezer to chill. Blitz half the raspberries with half
the sugar, half the lime juice and a splash of water to
make a raspberry sauce, then tip into a small bowl.
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In a separate bowl, whisk the
cream with the vanilla and icing sugar until stiff and
spoonable, then set aside or transfer to a piping bag with
a star shaped nozzle.
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In the tall sundae
glasses, neatly layer the scoops of ice cream, the peach
slices, raspberries and raspberry sauce and the cream,
finishing with a generous spoonful of whipped cream and a
scattering of flaked almonds on top. Serve straight away
with long spoons.
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DAILY
DINNERS 
