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Coupe Jacques

ingredients

serves 6
2 oz (50 g) seedless grapes
1 banana
1 peach
2 oz (50 g) raspberries
2 tbsp (30 ml) kirsch
250 ml (8 fl oz) Lemon Water Ice or Vanilla Ice Cream
250 ml (8 fl oz) Strawberry Lick
125 ml (4 fl oz) double cream (heavy cream)
caster sugar (superfine granulated) to taste

method

1. Chop all the fruit and mix it together in a bowl.

2. Add the kirsch and macerate the fruit for 4 hours.

3. Place one portion of each ice in each of 6 sundae dishes.

4. Cover with the macerated fruit.

5. Whip the cream to soft peaks; sweeten to taste. Decorate with the cream.

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