Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
Ingredients
· 6 peaches
· 6 tablespoons icing sugar
· 400 ml double cream
· 300 g raspberries
Method
Peel, stone and whizz the peaches to a purée with two tablespoons of icing sugar in a food processor. Very softly whip the cream and stir in the peach purée. Pour into an ice-cream maker and churn until almost frozen. Whizz the raspberries with the remaining icing sugar and sieve. Transfer the semi-frozen mixture to a container and ripple through.
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