Jess's Woah Nelly BBQ Peach Melba

Kai SV 07 080722 276 Kai SV 07 080722 276

Stay cool this Summer with Jess's Woah Nelly BBQ Peach Melba recipe!

4 people 20 minutes 10 minutes


  • 6 - Basil Leaves
  • 1 tsp Honey
  • 2 tub Moo’d Salted Caramel Irish Gelato
  • 2 packets Raspberries Signature Tastes
  • 4 - peaches

Sesame Crumb:

  • 40 g Butter
  • 20 g Desiccated Coconut
  • 50 g Hazelnuts
  • 30 g Muscovado Sugar
  • 60 g Sesame Seeds
  • 150 g Wholemeal Flour


To make the sesame crumb:

Add the sesame seeds into the flour, add the butter, rub in the butter with your fingertips until it resembles breadcrumbs. Add the nuts, seeds and desiccated coconut.

Spread the mix out onto a baking tray and bake at 170 degrees for 20 minutes, opening the oven twice to turn and flatten so that the mix is golden brown all over.

Half and grill the peaches in a frying pan or the leftover embers of a barbecue. They will begin to release their natural sugar so there is no need for oil.

Turn the two tubs of ice cream onto a large plate. Break up the sesame crumb and scatter over the top. Arrange the grilled peaches on top and around the ice cream. Garnish with fresh raspberries, basil leaves and a drizzle of honey. Beats making a cake on a hot summers day!

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