Coupe Melba with vegan vanilla ice cream

Coupe Melba with vegan vanilla ice cream

Total: 30 min. | Active: 30 min.
Nutritional value / person: 358 kcal
, Fat: 10 g
, Carbohydrate: 49 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Poached peach

2 dl Prosecco
2 dl water
1 tbsp icing sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
2 peaches, cut in half

Raspberry sauce

200 g raspberries
1 tbsp icing sugar

Peach and raspberry salad

1 peach, thinly sliced
50 g raspberries
1 tbsp lemon juice


380 g vegan vanilla ice cream
30 g biscuits
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How it's done

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Poached peach

Bring the Prosecco and water to the boil with the sugar and vanilla. Add the peach, cover and simmer for approx. 5 mins., leave to cool in the poaching liquid.

Raspberry sauce

Puree the raspberries and sugar until smooth.

Peach and raspberry salad

Mix the peach, raspberries and lemon juice.


Shape the ice cream into balls, divide between the sundae glasses, add the poached peach, peach and raspberry salad, the raspberry sauce and the biscuits, serve immediately.

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