Potted crab
Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy
Peach Melba sundae
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
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
- STEP 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 bag fitted with a star-shaped nozzle, if you like.
- STEP 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.
