Boronia Peach Melba

Name: Boronia Peach Melba
Yield: Serves 4
Cuisine: Australian
Ingredients: 645 g (3 cups) caster sugar; Fresh marigold petals (or other edible flowers or petals) and fresh small mint leaves, for serving; 4 scoops vanilla ice-cream; Juice of 2 lemons (you will need 50 ml); Pure icing sugar, for dusting; 450 g caster sugar; Juice of ½ lemon (you will need 15 ml); 1 vanilla bean, split lengthways; 2 yellow freestone peaches, halved, stone removed; 120 g flaked almonds; Juice of 1 lemon; 125 g punnet raspberries; 400 g frozen raspberries, thawed; 100 ml vegetable oil; 3 tsp almond syrup (we used Monin brand); 15 g unsalted butter, chopped; Pinch of sea salt flakes; 4 g agar powder; 100 g (½ cup) caster sugar; 50 g (⅓ cup) plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

125 g punnet raspberries
Fresh marigold petals (or other edible flowers or petals) and fresh small mint leaves, for serving
4

Oceania
Europe
United Kingdom
Australia
Sydney
Dessert
Vegetarian
Mediterranean

Method

Begin with making the raspberry gel. Place the raspberries and lemon juice in a saucepan. Use a stick blender to blitz until smooth. Stir in the sugar and agar powder. Warm over medium heat for 2 minutes or until starts to come to a simmer and the sugar dissolves (do not boil). Pour onto a baking tray. Cool slightly, then place in the fridge for 1 hour to set.