Peach and Melba Ice Bomb

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Carve peaches crosswise with a knife opposite the base of the stalk and then immerse in boiling water for about 20 seconds. Rinse with cold water and remove the skin. Stone the peaches, cut them into large pieces, weigh 500 g and place them in a high container with ice magic. Mix everything with a hand blender for at least 3 minutes until frothy, kicking in air

2. 2

   Sort out the raspberries and put aside some nice ones for decoration. Line a dome-shaped bowl (20 cm Ø) with foil. Pour in some ice cream. Line the rim with raspberries, pour in the rest of the ice cream and freeze for at least 6 hours.

3. 3

   Whip the cream until stiff with the whisks of the hand mixer, fill into a piping bag with star-shaped spout. Turn out the ice cream bomb from the bowl and remove the foil. Spray cream as tuffs on the rim, decorate with raspberries and serve immediately

4. 4

   waiting time approx. 6 hours

Nutrition Facts

KCAL
130 kcal

CARBS
25 g

FATS
3 g

PROTEINS
6 g