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.
80,6993.9/5 for 24 ratings
Last modified on: September 9th 2012
For 18 people, you will need:
- 1
9 peaches - 2
Poaching syrup - 3
900 ml Vanilla ice cream - 4
450 g Fruit coulis (fruit purée) - 5
900 g Chantilly cream - Total weight: 3,420 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 2 hours 20 min. | 2 hours 20 min. |
Keeping:
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?
Step by step recipe
Stage 1 - 2 hours
Prepare 9 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 18 people : 19.51 €
- Per person : 1.08 €
Source
After Auguste Escoffier.More recipes?
This recipe uses (among others) | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Baked Alaska, Profiteroles, Ice-cream Vacherin, Poire Belle Hélène, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Belle-helene in a glass, Millefeuille, Strawberry Charlotte, Chouquettes, ... All |
 | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Framboisier, Warm apple feuillantines, Frozen Nougat, Half-cooked chocolate cake with raspberry coulis, Fillings for macaroons, ... All |
| Peach: You can check-out other recipes which use it, like for example: Peach and mint salad , Peach and green tea tart, Coupe Augustin, Little caramelized peach tarts, How to poach peaches, ... All |
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