Brûléed peach sundae – Food & Home Magazine
Recipe by Kate Schrire This is a summery take on our popular banana split at our cafés, where we dust with sugar and then brûlée the cut banana with a
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Ingredients
- Buttermilk ice cream
- 350ml full-cream milk
- pinch sea salt
- 120g sugar
- 400ml fresh cream, halved
- 5 egg yolks
- 55ml buttermilk/maas
- 2 ripe dessert peaches + extra, to serve (optional)
- white sugar, to dust
- honey, to drizzle
- toasted almond slivers, to garnish
- fresh mint, to garnish
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