Peach Melba with Honey
Peaches, raspberry coulis and ice cream form the basis of traditional Peach Melba. This French recipe was created by legendary chef Auguste Escoffier, in honour of opera singer Nellie Melba, at the end of the 19th century. In our version, we’re roasting the peaches in the oven and serving it with honey caramelized whipped cream […]
Ingredients
- 1/2 tsp gelatin
- 1 tbsp (15 ml) cold water
- 3 tbsp (45 ml) honey
- 1 cup (250 ml) 35% whipping cream
- 3 ripe peaches, halved and pitted
- 11/4 cups (170 g) fresh or frozen raspberries
- 3 tbsp (45 ml) honey
- 2 cups (500 ml) vanilla ice cream
- 1 cup (135 g) fresh raspberries
- Sliced almonds, to taste
- 4 Gavottes-style cookies or ladyfingers
Instructions
- Place 4 sundae glasses or large drinking glasses in the freezer until ready to serve.
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a small pot over medium-high heat, cook the honey while stirring until caramelized and starting to reduce, about 4 minutes. Remove from the heat. Pour half of the cream into the pot. Watch out for splattering. Return the pot to the heat and simmer over medium heat, stirring, until the honey has dissolved. Remove the pot from the heat.
- Add the gelatin mixture to the pot and stir until dissolved. Add the remaining cream. Mix well. Transfer into a bowl. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 3 hours or overnight.
Peaches, raspberry coulis and ice cream form the basis of traditional Peach Melba. This French recipe was created by legendary chef Auguste Escoffier, in honour of opera singer Nellie Melba, at the end of the 19th century. In our version, we’re roasting the peaches in the oven and serving it with honey caramelized whipped cream to enhance the flavours. Served in a champagne glass, this dessert looks like a fancy sundae.