Peach Melba sundae
By Tom Kerridge
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
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Prep:20 mins
No cook - Serves 2
- Easy
Nutrition per serving
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kcal 701
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fat 48g
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saturates 30g
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carbs 59g
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sugars 58g
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fibre 4g
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protein 6g
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salt 0.2g
Ingredients
- 150ml double cream
- ½ tsp vanilla extract
- 40g icing sugar
- 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
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.
