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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.
81,1203.9/5 for 24 ratings
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Last modified on: September 9th 2012

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationStart 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?
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Step by step recipe


Stage 1 - 2 hours
Peach Melba : Photo of step #1
Prepare 3 peaches: peel and poach them in the Poaching syrup.

Leave to cool then dice (not too small).

Prepare the Chantilly cream.

Stage 2 - 5 min.
Peach Melba : Photo of step #2
Begin assembling the peach Melba:

Place 2 scoops of vanilla ice cream in the bottom of each dish.

Stage 3 - 5 min.
Peach Melba : Photo of step #3
Add a layer of peaches.

Stage 4 - 5 min.
Peach Melba : Photo of step #4
Pour some raspberry coulis over.

Stage 5 - 5 min.
Peach Melba : Photo of step #5
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':

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

After Auguste Escoffier.

More recipes?

This recipe uses (among others)
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Quick Strawberry Millefeuille, Pavlova, Millefeuille, Strawberry Charlotte, ... All
Vanilla ice creamVanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Profiteroles, Baked Alaska, Poire Belle Hélène, 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: Fruit crémeux, Fillings for macaroons, Warm apple feuillantines, Macarons (the original French macaroons) , Frozen Nougat, ... All
PeachPeach: You can check-out other recipes which use it, like for example: Peach and green tea tart, Peach and mint salad , Little caramelized peach tarts, Coupe Augustin, Peach and verbena feuilleté, ... All

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