Peach Melba

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Puree raspberries, sugar and lemon juice. Pass the puree through a sieve. Drain the peaches in a sieve. Cut 2 peach halves in half.

2. 2

   Roast almonds in a pan without fat. Leave to cool. Whip the cream until stiff. Pour into a piping bag with star-shaped spout. Arrange vanilla ice cream, peach halves and peach slices on 4 plates. Spray cream rosettes onto the plates. Sprinkle the peaches and cream with flaked almonds. Spread raspberry sauce on the plates. Decorate with mint.

3. 3

   Arrange vanilla ice cream, peach halves and peach slices on 4 plates. Spray cream rosettes onto the plates. Sprinkle the peaches and cream with flaked almonds. Spread raspberry sauce on the plates. Decorate with mint. As an alternative, stir the crème fraîche with cream until smooth, apply small dots to the raspberry puree and pass through with a shish kebab

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
300 kcal

CARBS
36 g

FATS
14 g

PROTEINS
5 g