Ingredients
The following ingredients have 5 Servings
- 1 litre vanilla bean ice-cream
- 250 gm raspberries
- 1 mini watermelon, cut into 2cm cubes
- 12 cherries, pitted and halved
- 2 white peaches, cut into wedges
- To serve: edible flowers (optional)
- 190 gm caster sugar
- 300 gm frozen raspberries
- 1 tbsp coarsely cracked black peppercorns
Instruction
- Place a 1.5-litre container in the freezer. For raspberry-pepper syrup, bring sugar and 150ml water to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Add raspberries and pepper, set aside to cool briefly (3-5 minutes), then pass through a sieve, pressing gently on solids (discard solids). Place a third of the syrup in a small saucepan and boil over high heat until thickened (3-5 minutes), then transfer to a bowl placed over a bowl of ice and stir occasionally until chilled. Refrigerate remaining syrup separately to chill.
- Beat ice-cream in the chilled bowl of an electric mixer fitted with a paddle attachment until just softened. Crush half the raspberries and add to ice-cream with chilled reduced syrup, fold to create a ripple effect, then serve immediately or freeze in a chilled container until required.
- Toss watermelon, cherries, peaches and remaining raspberries in a bowl, spoon into serving bowls and drizzle with a little raspberry-pepper syrup to taste. Top with a scoop of ice-cream, drizzle with more syrup to taste, scatter with flowers and serve.
