How to make Melba peaches with cup ice cream, a dessert of international renown, recipe with raspberry sauce, created in London by French chef Georges Auguste Escoffier, in honor of the great Australian opera singer Nellie Melba.
Ingredients for 4-6 people
- 4 medium-sized peaches of yellow pasta
- 600 g of ice cream
- 350 g of fresh raspberries
- 1 piece of vanilla
- 3 tablespoons of sugar
- 2 tablespoons of icing sugar
How to make Melba peaches with ice cream
In a pot full of boiling water, dip the peaches for a few moments, then extract and peel them.
After dividing the peaches in half, remove the core and put them in a pan.
Cover them flush with water, add the sugar and vanilla and cook over very low heat until the liquid has the consistency of a syrup, taking care that the peaches remain whole.
Turn off the heat, leaving the peaches in the syrup.
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Quickly wash the raspberries, drain them thoroughly and blend them, in order to obtain a sauce that will be put in a bowl with the icing sugar.
Place the ice cream in a glass bowl by leveling the surface with the blade of a knife, then pull the peaches up from the syrup and place them with the convex part facing upwards, over the ice cream.
Cover everything with the raspberry sauce and leave in the refrigerator for about ten minutes before serving.
