Name: Peach Melba Frozen Parfait
Prep time: 30 min
Total time: 30 min
Yield: 6-8
Ingredients: 1L tub vanilla ice-cream; 2 yellow peaches (160g each), stones removed, finely chopped; Sliced yellow peaches, to serve; RASPBERRY CREAM; 2 cups frozen raspberries, thawed; 2 tblsps icing sugar mixture; 300ml tub thickened cream; 2 tsps vanilla bean paste; 395g can Nestle Sweetened Condensed Milk

We used a Baker’s Secret large, deep loaf pan. Use a large, hot knife to cut parfait into slices. Thaw berries in the fridge overnight.

Ingredients

1L tub vanilla ice-cream

2 yellow peaches (160g each), stones removed, finely chopped

Sliced yellow peaches, to serve

RASPBERRY CREAM

2 cups frozen raspberries, thawed

2 tblsps icing sugar mixture

300ml tub thickened cream

2 tsps vanilla bean paste

395g can Nestle Sweetened Condensed Milk

Method

Grease and line a large, deep loaf pan (15cm x 23cm x 9cm) with baking paper, extending paper 5cm above edges.

2 Soften ice-cream in a large bowl at room temperature. Stir in peaches. Pour into pan. Smooth over top. Freeze.

3 For raspberry cream, blend raspberries and sugar in blender until texture is smooth. Strain through sieve into a large jug. Discard seeds.

4 Beat cream in a large bowl of an electric mixer until firm peaks form. Fold in vanilla, condensed milk, and one third of a cup of raspberry puree until combined.

5 Pour raspberry cream over the peach ice-cream. Cover. Freeze overnight or until firm. Refrigerate remaining puree, covered, until serving.

6 Invert parfait onto a serving plate. Remove pan and lining paper. Top with peaches. Spoon over remaining puree.

Mel Burge

Sarah-Jane Hallett