every one a winner
every one a dinner
Preparation time – 10 minutes
This delicious dessert was originally created for opera singer Dame Nellie Melba, which was served up in grand style upon an ice swan.
Nutritional Value per serving:
Energy 256kcal/1078kj; Protein 6.1g; Carbohydrate 32.9g of which sugars 31.6g; Fat 10.6g of which saturates 7.4g; Salt 75mg.
300g/11 oz fresh raspberries Squeeze of lemon juice Icing sugar to taste 2 large ripe peaches or 425g/15 oz tin sliced peaches 8 scoops of vanilla ice cream
- Press the raspberries through a non-metallic sieve to form a purée. 2. Add a little lemon juice to the raspberry purée and sweeten to taste with the icing sugar.
- If using fresh peaches, cover them with boiling water for 4 – 5 seconds, then slip off the skins. Halve the peaches along the indented line, then slice neatly. If using tinned peaches, place them in a strainer and drain them well.
- Place two scoops of ice cream in each of 4 individual glass dishes, top with peach slices, then pour over the raspberry purée.
- Serve immediately.
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