zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Peach Melba knickerbocker glory

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Peach Melba knickerbocker glory

    • Preparation time: 15 minutes + chilling
    • Total time: 15 minutes + chilling

    Serves: 4

    Ingredients

    ½ x 135g pack Hartley’s Raspberry Jelly, cut into squares
    325g pack raspberries
    480ml tub No.1 Raspberry Ripple & Pistachio Ice Cream
    1 tbsp icing sugar
    100ml whipping cream
    2 ripe peaches or nectarines, stoned, 1 chopped, 1 sliced
    6 The Levantine Table Pistachio & Rose Shortbreads, 4 crumbled

    Method

    1. Dissolve the jelly in 200ml just-boiled water, then pour into a shallow baking dish or similar. Roughly mash 75g of the raspberries, stir into the jelly, cover and leave to set in the fridge. Scoop the ice cream into 8 balls, then place them on a parchment-lined tray in the freezer.

    2. Blitz 100g raspberries with the icing sugar, until smooth. Pass this through a sieve to remove the seeds, then chill. Place 4 knickerbocker glasses or tall tumblers in the fridge.

    3. When ready to assemble, cut the jelly into neat cubes, or mash with a fork. Softly whip the cream. Layer some jelly, cream, chopped peach or nectarine, a few raspberries, crumbled shortbread and coulis into each glass, and top with a ball of ice cream.

    4. Repeat the layers, finishing each glass with a few pieces of sliced peach or nectarine, and 2 raspberries. Snap the remaining shortbreads in ½ and poke them into the tops. Serve immediately.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary