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Pasta Melba  Veg   CD   DP    25mins


Serves 4    Cold Vegetarian  Fruit  Alcohol  Dessert  Pudding



750ml/25fl.oz. Milk

75g/3oz Short Cut Pasta

15g/ oz Cornflour

120ml/4fl.oz. Double Cream, whipped

Sugar to taste

2 tbsp Cognac

2 Fresh Peaches, peeled, halved and stoned

4 Scoops Vanilla Ice Cream

4 tbsp Raspberry Jam






1. In a pan, bring the milk to the boil, add the pasta and simmer for 15 minutes, stirring occasionally.


2. Mix the cornflour with a little extra milk then add to the pan and cook, stirring constantly, until thickened. Remove from the heat and leave to cool.


3. Heat the jam in a small saucepan. When the pasta is cold, stir in the cream, brandy and sugar then pile into individual glasses. Place a peach half on top of each glass, top with a scoop of ice cream and drizzle the raspberry jam over.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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