Peach Melba

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.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 792
• Protein: 15 g
• Carbs: 111 g
• Fat: 30 g

Ingredients

• 4 piece White peach ( whole and ripe )
• 250 g Raspberry ( fresh )
• 350 g White sugar ( divided )
• 2 piece Vanilla bean ( split and scraped )
• 250 ml Whole milk ( for the ice cream )
• 250 ml Cream ( liquid )
• 4 piece Egg ( yolks only )
• 50 g Almond with skin ( slivered and toasted )
• 1 L Mineral water ( for the syrup )

Instructions

1. Poaching the peaches

   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. Making the coulis

   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. Preparing the custard

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Peaches and coulis can be stored in the refrigerator for 48 hours in their syrup. The ice cream should be eaten shortly after churning.