Jess's Woah Nelly BBQ Peach Melba
Stay cool this Summer with Jess's Woah Nelly BBQ Peach Melba recipe!
4 people
20 minutes
10 minutes
Ingredients
- 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
Method
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!
