Iced Peach Condé -

Iced Peach Condé

Preparation time: 20 minutes, plus freezing and softening

Ingredients

400 g (14 oz) can creamed rice
150 ml (¼ pint) double or whipping cream
25g (1 oz) caster sugar
450g (1lb) fresh or frozen strawberries, thawed
100 g (4 oz) icing sugar
1 teaspoon arrowroot
2 teaspoons lemon juice
3 large ripe peaches, skinned, stoned and sliced
Whipped cream, to serve

Details

Serves: 6

Method

1. Put the creamed rice in a blender and purée until smooth. Spoon the purée into a freezer container and freeze, beating twice at hourly intervals so that the mixture freezes evenly.

2. Place the cream in a bowl with the caster sugar and whisk until it forms soft peaks. Fold the cream into the rice after the second beating. Return the mixture to the freezer and freeze until firm.

3. Make the sauce. Rub the strawberries through a sieve into a bowl. Beat in the icing sugar, 1 tablespoon at a time. Mix together the arrowroot and the lemon juice. Place in a saucepan. Pour in the strawberry purée and heat gently, stirring continuously until the mixture thickens. Chill in the refrigerator.

4. Transfer the iced rice from the freezer to the re­frigerator 30-40 minutes before required.

5. Put 6 individual dishes in the refrigerator to chill 15 minutes before required.

6. To serve, scoop the rice into the chilled dishes, top with peach slices and pour on the sauce. Serve immediately with whipped cream.

Chef’s Tip:-

Can be made the day before and chilled until required.

The rice mixture can be frozen for up to 6 months.

Related food category:

• Ices and Iced Desserts