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
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.