Peach Melba
Ingredients
- 4 pcWhite peach (whole and ripe)
- 250 gRaspberry (fresh)
- 350 gWhite sugar (divided)
- 2 pcVanilla bean (split and scraped)
- 250 mlWhole milk (for the ice cream)
- 250 mlCream (liquid)
- 4 pcEgg (yolks only)
- 50 gAlmond with skin (slivered and toasted)
- 1 LMineral water (for the syrup)
Method
A tender white peach poached in vanilla syrup, served over creamy ice cream. The raspberry coulis provides a sharp acidity that balances the fruit's sweetness.
- 1
In a pot, simmer 1 liter of mineral water with 200g of white sugar and the split vanilla bean. Submerge the whole peaches. When a knife slides in without resistance, they are ready. Remove, peel while hot, and let cool in the syrup.
- 2
Crush the raspberries with 50g of white sugar. Pass the puree through a fine sieve to remove all seeds. We want a smooth, ruby-red texture that coats the back of a spoon.
- 3
Heat the whole milk and cream. Whisk the eggs with the remaining sugar. Pour the hot liquid over the eggs, then cook over low heat, stirring constantly. The custard should coat the spatula. Let cool before churning into ice cream.
- 4
In a bowl, place a scoop of vanilla ice cream. Place the cold poached peach on top. Drizzle generously with raspberry coulis and sprinkle with toasted slivered almonds for crunch.
Frequently asked questions
How do you get this dish right?
- Do not boil the syrup too hard, the peaches might burst.
- The secret is to pass the raspberry coulis through a very fine sieve to get that silky texture.
- Toast your almonds in a dry pan just before serving to wake up their aroma.
How long does this dish keep?
Peaches and coulis can be stored in the refrigerator for 48 hours in their syrup. The ice cream should be eaten shortly after churning.
