Go on, treat your­self

Serves 6-8, Prep 30 mins

New Idea - - Contents -

1L tub vanilla ice-cream 2 yel­low peaches (160g each),

stones re­moved, finely chopped Sliced yel­low peaches, to serve

RASP­BERRY CREAM 2 cups frozen rasp­ber­ries, thawed 2 tblsps ic­ing sugar mix­ture 300ml tub thick­ened cream 2 tsps vanilla bean paste 395g can Nes­tle Sweet­ened Con­densed Milk

1 Grease and line a large, deep loaf pan (15cm x 23cm x 9cm) with bak­ing pa­per, ex­tend­ing pa­per 5cm above edges. 2 Soften ice-cream in a large bowl at room tem­per­a­ture. Stir in peaches. Pour into pan. Smooth over top. Freeze. 3 For rasp­berry cream, blend rasp­ber­ries and sugar in blender un­til tex­ture is smooth. Strain through sieve into a large jug. Dis­card seeds. 4 Beat cream in a large bowl of an elec­tric mixer un­til firm peaks form. Fold in vanilla, con­densed milk, and one third of a cup of rasp­berry puree un­til com­bined. 5 Pour rasp­berry cream over the peach ice-cream. Cover. Freeze overnight or un­til firm. Re­frig­er­ate re­main­ing puree, cov­ered, un­til serv­ing. 6 In­vert par­fait onto a serv­ing plate. Re­move pan and lining pa­per. Top with peaches. Spoon over re­main­ing puree.

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