Quick And Easy Vegan Peach Melba

1. Thaw the frozen raspberries, or clean and remove the stem of the fresh raspberries.

2. Place the raspberries in a small sauce pan with 1/4 cup water and 1-2 tablespoons of sugar and a splash of lemon. Cook the raspberries until they become a syrup.

3. Pour the raspberry syrup through a strainer to remove the seeds.

4. Return the sieved raspberry syrup to the sauce pan.

5. Dissolve the corn starch in a tablespoon of the peach syrup and add to the raspberry syrup. Cook until the syrup becomes thick. Put in the refrigerator to cool until served.

For the whipped soy cream:
Either make the whipped soy cream using 100 grams soy whipping cream and §-2 tablespoons of powdered sugar, or buy a can of Soyatoo whipping cream.

To build the Melbas:

1. Place 1/2 of a peach on each desert plate or in a small bowl.

2. Top with an ice cream scoop of soy ice cream.

3. Pour or drizzle a tablespoon or 2 of the raspberry sauce over the top.

4. Put a dollop of whipped soy cream over the raspberry syrup and garnish with a few almond slivers.