TODAY’S RECIPE:

Peach Melba sundae

PEACH Melba meets Knickerbocker Glory. Serves: 2. Ingredients

150ml double cream ½ tsp vanilla extract 40g icing sugar ½ glass champagne or prosecco, to serve (optional) 3 scoops vanilla ice cream 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

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 puree, 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 ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on top. Scatter with the toasted almonds and serve straight away.