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.
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.
81,0953.9/5 for 24 ratings
Last modified on: September 9th 2012
For 12 people, you will need:
- 1
6 peaches - 2
Poaching syrup - 3
600 ml Vanilla ice cream - 4
300 g Fruit coulis (fruit purée) - 5
600 g Chantilly cream - Total weight: 2,280 grams
How long does it take?
Time required for this recipe:
Keeping: Does not keep.
| Preparation | Start to finish |
|---|---|
| 2 hours 20 min. | 2 hours 20 min. |
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?
Step by step recipe
Stage 1 - 2 hours
Prepare 6 peaches: peel and poach them in the Poaching syrup.
Leave to cool then dice (not too small).
Prepare the Chantilly cream.
Leave to cool then dice (not too small).
Prepare the Chantilly cream.
Stage 2 - 5 min.
Begin assembling the peach Melba:
Place 2 scoops of vanilla ice cream in the bottom of each dish.
Place 2 scoops of vanilla ice cream in the bottom of each dish.
Stage 3 - 5 min.
Add a layer of peaches.
Stage 4 - 5 min.
Pour some raspberry coulis over.
Stage 5 - 5 min.
Finish with Chantilly cream and serve immediately.
Remarks
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':
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.
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':
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
How much will it cost?
- For 12 people : 13.01 €
- Per person : 1.08 €
Source
After Auguste Escoffier.More recipes?
This recipe uses (among others) | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Strawberries with mint and cream, Chouquettes, Strawberry Verveine Tart , Pavlova, ... All |
 | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Profiteroles, Ice-cream Vacherin, Little caramelized peach tarts, Poire Belle Hélène, ... All |
 | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Macarons (the original French macaroons) , Framboisier, European glass, Frozen Nougat, Coupe Augustin, ... All |
| Peach: You can check-out other recipes which use it, like for example: Little caramelized peach tarts, Coupe Augustin, Peach and verbena feuilleté, Peach and mint salad , Peach and green tea tart, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.