PEACH MELBA SUNDAE

Peach Melba sundae image

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

Provided by Tom Kerridge

Time 20m

Number Of Ingredients 11

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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
75g raspberries
1 tbsp caster sugar
1 lime , juiced

Steps:

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.

Nutrition Facts : Calories 701 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 58 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium