Modernized Peach Melba

Modernized Peach Melba

This recipe is a take on the classic Pêche Melba recipe. The original pêche melba was a dessert created by Auguste Escoffier in 1892 to honour the Australian soprano Nellie Melba and combines vanilla ice cream, peaches and raspberries. At its première, it was presented on top of an ice-carved swan. Nowadays, it is served more humbly, often topped with almond splinters, and has become a classic dessert.

Our version is a lighter and a little updated take on the recipe. We’ve replaced the vanilla ice cream with a super light vanilla yoghurt foam, and the peaches are spiced with ginger – a great flavour marriage, as we discovered.
Finally, we use a raspberry gel sheet or fluid gel instead of the raspberry puree, and for good measure, we top it with a little home-made granola for that bit of crunch.

Ingredients

  • 100g 35% cream
  • 3tbsp sugar
  • 375g natural yoghurt
  • 2/3 of a vanilla pod
  • 3 ripe peaches
  • ground giner
  • 240g fresh or frozen raspberries
  • 60g simple syrup (1:1 Water:table sugar)
  • 1.8g agar for fluid gel (0.6% final concentration) or 4.5g (1.5% final concentration) for agar sheets.
  1. Vanilla foam: Mix cream, sugar and the scraped vanilla seeds and bring them to a boil. Let infuse for 60 minutes.
  2. Sieve the cream into the cold yoghurt, mix and pass through a sieve into a 500ml iSi siphon. Gas with 1 capsule N2O, shake well and refrigerate for 4 hours.
  3. Peach wedges: Make a small cross-shaped incision on the bottom of the peaches. Blanch peaches in boiling water for 1 minute, then peel. Cut the peaches into thin wedges, then lay them out on a tray and sprinkle them lightly with ginger. Let infuse for 2 hours in the fridge.

    Peaches with ginger

    Peaches with ginger

  4. Raspberry gel sheet or fluid gel: Reserve a few nice berries for decoration, then puree the rest with an immersion blender. Pass through sieve to get rid of the seeds.
  5. Mix the simple syrup with the powdered agar and bring to boil. Simmer for 5′ at >85°C. Gently warm the puree to around 40°C, then add the agar syrup to the raspberry puree while stirring.
  6. Let the gel cool and set in a large square plate for the gel sheet. Once the gel is set, cut into strips for gel sheets.
  7. (alternative to 6) If you’re making a fluid gel, let the gel set in a small bowl, then puree it with the immersion blender and pass through a sieve. If you have a chamber vacuum machine, you can degas the fluid several times to remove the incorporated air from the fluid gel. This will make the gel more transparent and nice to look at, but is optional. Fill into a squirt bottle.

Assembly: 

Spray the vanilla foam into the bottom of a glass. Place peach wedges and raspberry coulis dots or gel sheets. Sprinkle with a little granola (optional) and the reserved raspberries.

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Serves 4
Cooking time:30' and 4h rest time