Weekdays 9am

Monica Galetti's Peachie Mess

Monica Galetti is showing us how to make the perfect dessert to suit the whole family!

Peachie Mess

Serves  4-6


For the peach ice cream

300g peaches (skinned and pitted), frozen

150g crème fraiche

1 tbsp golden syrup

½ tbsp vanilla bean paste

For the Whipped Cream:

200g whipping cream

1 tbsp icing sugar

½ tbsp vanilla bean paste

For the roasted peaches

2 tbsp caster sugar

4 ripe peaches, stoned and quartered

50g unsalted butter

To serve

About 3-4 medium meringues (use whatever you may have leftover)

2 tbsp chopped salted pistachios


1. For the Peach Ice Cream: place the frozen peaches in a blender and blitz until smooth. Mix in the crème fraiche, golden syrup and vanilla bean paste. Pour into a freezer proof container, then freeze until needed.

2. For the Whipped Cream: Whisk the cream, icing sugar and vanilla bean paste together with a hand or electric whisk to stiff peaks, then chill until needed.

3. For the Roasted Peaches: Heat a large frying pan over a medium heat and sprinkle the sugar evenly over the base. When the sugar starts to caramelise, add the peaches, then the butter. Cook the peaches for about 4 minutes until nicely caramelised, then leave to cool to room temperature.

To serve: Remove the peach ice cream from the freezer, (it will be quite firm) leave to soften. Break up the meringue in serving bowls and top with the roasted peaches. Add some of the whipped cream and a spoonful of the peach ice cream, then scatter with the chopped pistachios.

Tips: To make a speedier ice cream, purchase frozen peaches and blitz with the ingredients before freezing as above.

(Meringues- any meringue will work for this recipe whether store bought or homemade. Just use whatever quantity you have available.)

Weekdays 9am