Peach Melba sundae

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

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 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 bagfitted 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, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.

https://www.bbcgoodfood.com/recipes/peach-melba-sundae

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