Name: Peach Melba
Yield: Makes 8
Cuisine: British
Ingredients: 5 g (⅛ oz) leaf gelatine; 300 ml (½ pint/1¼ cups) milk; 2 quantities of Fruit Compote, made with raspberries and raspberry purée; 30 g (1¼ oz/2 tbsp) caster (superfine) sugar; 1 vanilla pod (bean), split lengthways; 1 quantity of Light Syrup; 300 ml (½ pint/1¼ cups) whipping (pouring) cream; 16 raspberries, halved and glazed with Fruit Glaze; 4 peaches, cut in half and stoned; 16 small fresh mint sprigs to decorate; 1 quantity of Almond Tuile; ½ quantity of Crystallized Almonds

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Peach Melba is a classic dessert created by the great Auguste Escoffier in the early 1890s at The Savoy Hotel, London. This dish brings back, happy memories for both of us from our time working at The Savoy. It is a dish that has lasted the test of time on the menu there and is still served to this very day. This is our modern take on the iconic dish, taking all the classic flavours and transforming it int

Ingredients

Method

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Ingredients

Method

Part of