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Peach Melba

Peach Melba

Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba.
There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped cream (Chantilly). This is a simplified version.


Grade this recipe :

Last modified on: September 9th 2012

For 6 people, you will need:

How long does it take?

PreparationStart to finish
2 hours 20 min.2 hours 20 min.
Preservation: Does not keep.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Peach Melba : Photo of step #1Prepare 3 peaches: peel and poach them in the Poaching syrup.

Leave to cool then dice (not too small).

Prepare the Chantilly cream.
2 hours
2 Peach Melba : Photo of step #2Begin assembling the peach Melba:

Place 2 scoops of vanilla ice cream in the bottom of each dish.
5 min.
3 Peach Melba : Photo of step #3Add a layer of peaches. 5 min.
4 Peach Melba : Photo of step #4Pour some raspberry coulis over. 5 min.
5 Peach Melba : Photo of step #5Finish with Chantilly cream and serve immediately. 5 min.


There have been innumerable versions of peach Melba, and just as many strange uses of the term (who has not seen any-old-thing 'Melba', as soon as vanilla ice cream and whipped cream are involved). It's worth remembering that this is the original recipe.

It would be unusual to find the original recipe in most people's kitchens these days, so here's an extract from the master chef's own book 'Ma Cuisine':

Escoffier melba recipe

'Fill the dishes to three-quarters of their height with vanilla ice-cream; place half a tender-fleshed peach, poached in vanilla syrup, in the centre, the outside of the peach resting on the ice cream; place a stone made of praline marzipan in the hollow, giving the illusion of a real stone. Coat with raspberry purée with a little Chantilly cream added. Cover with a light veil of spun sugar.'

At the same time, I wonder if it's possible to taste the original dish anywhere now? Far from certain.

Even so, we can look out for the essential flavours (which chefs call 'markers') which should be present to get somewhere near the original: vanilla ice cream, poached peach, raspberry, praline marzipan and Chantilly cream.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
175935 gr1159 gr213 gr
88 %13 %109 %32 %
Per 100 g
CaloriesProteins CarbohydratesFats
1543 gr102 gr19 gr
8 %1 %10 %3 %
Per person
CaloriesProteins CarbohydratesFats
2935 gr193 gr35 gr
15 %2 %18 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 6.50 €
Per person : 1.08 €

Note : These prices are only approximate.

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Source: After Auguste Escoffier.
Grade this recipe :

More recipes?

This recipe use (among others)
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Strawberry Charlotte, Belle-helene in a glass, Rum babas, Quick Strawberry Millefeuille, ... All
Vanilla ice creamVanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Ice-cream Vacherin, Poire Belle Hélène, Baked Alaska, Little caramelized peach tarts, ... All
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Apricot fool, Fruit crémeux, Macarons (the original French macaroons) , Warm apple feuillantines, ... All
PeachPeach: You can check-out other recipes which use it, like for example: Peach and verbena feuilleté, Peach and blackcurrant coupe, Little caramelized peach tarts, Coupe Augustin, Peach and mint salad , ... All

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