Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 300 g raspberries
· 50 g caster sugar
· 200 ml double cream
· 4 peaches
· 8 scoops vanilla ice-cream
· Handful of flaked almonds
Blitz half of the raspberries with half of the sugar and a splash of water to make a raspberry sauce, and then tip it into a bowl. In a separate bowl, whisk the cream with the remaining sugar until stiff and spoon-able, and set aside. Thinly slice the peaches. Now, in sundae glasses, layer the peach slices, raspberries and raspberry sauce, finishing with scoops of ice-cream, a generous spoonful of whipped cream and a scattering of flaked almonds. Serve straight away.
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