|Preparation||Start to finish|
|2 hours 20 min.||2 hours 20 min.|
|1||Prepare 3 peaches: peel and poach them in the Poaching syrup.
Leave to cool then dice (not too small).
Prepare the Chantilly cream.
|2||Begin assembling the peach Melba:
Place 2 scoops of vanilla ice cream in the bottom of each dish.
|3||Add a layer of peaches.||5 min.|
|4||Pour some raspberry coulis over.||5 min.|
|5||Finish with Chantilly cream and serve immediately.||5 min.|
'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.'
For 6 people : 6.50 €
Per person : 1.08 €
|Chantilly 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 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): 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|
|Peach: 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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