The finishing touch to a dinner party, regardless of how many courses. A classic invention by French culinary royalty…
Auguste Escoffier’s friendship with the Australian opera diva Dame Nellie Melba is a well-documented fact. A leading culinarian, if not the leading culinary of the Edwardian era, many of his inventions in the kitchen make up the basis of even well-recognised modern dishes, and he named two of them after the singer. The dessert for our last exhibition dinner party in September was one of them. One of his most famous creations. Simple, yet undeniably delicious. Presenting how to make a Peach Melba.
- 4 peaches, halved and stoned
- Vanilla Ice Cream
- 1 punnet raspberries
- 50g caster sugar or 1 large bar white chocolate
Preparation Time: 10-15 minutes
- The only time-consuming part of this dish is making the sauce. The addition of white chocolate is my own manipulation, so treat this as optional. If you don’t want to bother with all that, move on to Step 2. Otherwise, break the white chocolate into a heatproof bowl and melt slowly.
- Blitz the raspberries with some sugar (if not using white chocolate) in a blender and strain through a sieve to ensure no seeds make it into your sauce. If you want to make it a bit naughty, you can add some vodka – either regular or vanilla-flavoured.
- Give 3 scoops of ice cream per serving. Halve the peaches (whether or not you keep the skins on is up to you) and arrange on top of the ice cream in bowls. Spoon the raspberry sauce generously and serve.