The big scoop: Instant raspberry ice cream with peaches & meringues
FOR THE ICE CREAM
Have ready 200g bought frozen raspberries, 200g Greek yoghurt and 50g icing sugar. Whiz the three ingredients in a food processor to a thick, sticky ice cream, scraping down the bowl as necessary to break up any clumps. Press through a sieve into a bowl, transfer to a freezer container or small loaf tin, cover and freeze for 30-60 minutes to firm to a scoopable consistency.
FOR THE PEACH SAUCE
Whiz the flesh of 2 ripe peaches (no need to peel) with 1 tbsp lemon juice and 25g peach jam in a blender until smooth, then press the sauce through a sieve into a medium bowl. Serve slices or scoops of the ice cream with the peach sauce (save any leftover sauce for another day), bought mini meringues and fresh raspberries. Decorate with edible flowers, if wished.