Desserts & Baking

Ice cream and peach bombe

6
Easy
30 minutes
Wine/Spirit Pairing
Delheim Pinotage Rosé 2004

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 4 Rich Lady yellow peaches
  • 1 Madeira cake, sliced
  • 1/2 cup verjuice
  • 1/2 cup sugar
  • 1 tablespoon pink peppercorns
  • 4 175 g Yoghurt Ice Cream, thawed but not runny

Method

Ingredients

Wash and place a peach in the freezer to harden and to be used as a garnish. Use a ring mould, and line the inside with plastic wrap. Fill with slightly defrosted ice cream and top with Madeira cake.
Cover with plastic wrap and place in freezer for 25 minutes. Combine verjuice, sugar and peppercorns in a saucepan and simmer until syrupy. Remove from heat. Peel the remaining peaches; remove pips and slice into thin wedges.
Remove ice cream from freezer, unmould and place cake side down on plate. Fill cavity with sliced peaches. Drizzle with peppercorn sauce and top with frozen peach.
Serve immediately.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

View all recipes

Comments

Load more