PEACH MELBA SUN­DAE

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

Irish Daily Mirror - - FOOD -

PREP: 20 MINS NO COOK SERVES 2

Bri­tish pro­duce is at its peak for the next month or so and I’m on a mis­sion to cram as many home-grown good­ies as pos­si­ble into my meals.

Break­fast bowls are topped with sweet berries, and lunches are sim­ple sal­ads made with plump toma­toes, salad leaves, beans and cu­cum­bers. Din­ner has taken on a largely Mediter­ranean feel with lots of cour­gettes, pep­pers and au­bergines fea­tur­ing in my favourite pasta dishes, or sim­ply grid­dled to serve along­side meat and fish.

A few juicy peaches and nec­tarines, half a bag of cher­ries or an apri­cot or two are also sure to dis­ap­pear through­out the day.

With so much on of­fer, this must be my favourite sea­son for Bri­tish food. So this week I’ve put to­gether a gor­geously sea­sonal menu for your Satur­day night.

Eat it in the gar­den (while you can) and soak up the sum­mer.

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

1 Put a sun­dae glass or bowl in the freezer to chill. To make the sauce, put the rasp­ber­ries, caster 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. Fin­ish with a big swirl of cream on the top. Scat­ter with the toasted al­monds and serve straight away with two spoons.

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