Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Peach Melba sundae New-recipe-icon

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

  • Prep: 20 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 701
  • Carbohydrates 59
  • Saturated Fat 30
  • Sugar 58
  • Protein 6
  • Fat 48
  • Fibre 4
  • Salt 0.2

Nutrition per serving

  • Calories 701
  • Carbohydrates 59
  • Saturated Fat 30
  • Sugar 58
  • Protein 6
  • Fat 48
  • Fibre 4
  • Salt 0.2

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

  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.

  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.

Suggested recipes from this collection...