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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.

91,3883.9/5 for 24 ratings

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Last modified on: September 9^th 2012

For 6 people, you will need:

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

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?

Work this out...

Step by step recipe

Stage 1 - 2 hours

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.

Begin assembling the peach Melba:

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':

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
Energetic value	Proteins	Carbohydrates	Fats
1,892 Kcal or 7,921 Kj	9 gr	272 gr	84 gr
95 %	3 %	26 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
166 Kcal or 695 Kj	1 gr	24 gr	7 gr
8 %	<1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
315 Kcal or 1,319 Kj	2 gr	45 gr	14 gr
16 %	1 %	4 %	2 %

% 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?

For 6 people : 6.50 €
Per person : 1.08 €

Note : These prices are only approximate

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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: Cranachan, St Tropez tart, Belle-helene in a glass, Ice-cream Vacherin, Chouquettes, ... All
	Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Poire Belle Hélène, Little caramelized peach tarts, Baked Alaska, Ice-cream Vacherin, ... All
	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: European glass, Warm apple feuillantines, Blackberry and almond fondant tart, Frozen Nougat, Macarons (the original French macaroons) , ... All
	Peach: You can check-out other recipes which use it, like for example: Peach and verbena feuilleté, Peach and mint salad , Peach and green tea tart, How to poach peaches, Coupe Augustin, ... All

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