10oz.seedless raspberry spread such as Polaner All Fruitor sweetened seedless raspberry puree*
4scoops vanilla ice cream
4medium fresh peachespeeled, pitted and sliced
Fresh mint sprigs
4rolled wafer cookiespirouettes or Gaufrette wafers
Stir the raspberry spread and transfer to a microwave-safe bowl. Heat it in the microwave for 30 seconds to loosen.
Divide half of the raspberry sauce between four 6 ounce cocktail glasses or dessert cups. Top with ice cream. Divide the remaining raspberry sauce between the glasses. Top each glass with peach slices and fresh raspberries.
Beat the cream and sugar in the bowl of an electric mixer at high speed until soft peaks form, about 1 minute. Spoon or pipe whipped cream on top of each glass. Garnish cups with mint sprigs and wafer cookies.
For fresh raspberry puree, place 1 1/4 cups raspberries in a blender. Add 1 cup powdered sugar a little at a time. Sieve to remove seeds. Refrigerate until ready to use.
Keyword auguste escoffier, easy, french dessert, savoy hotel, summer