Peach melba

Peach melba

By
From
Lamingtons & lemon tart
Makes
4
Photographer
Patricia Niven

One of my first serious jobs as a pastry chef was my time at the legendary Savoy Hotel in London in the late ’90s.

I attended an open day there before I started and a chef demonstrated how to make peach melba. He also explained the story of its creation at the hotel by Chef Escoffier around the 1890s and I immediately fell in love with the hotel and its history and was determined to be a pastry chef then and there. As this dessert is so close to my heart and knowing now that Dame Nellie Melba was an Aussie, I thought I should include my version of this iconic dessert.

It’s not exactly true to the dessert shown to me 100 years after its invention, but all of the main flavours are there – with a twist.

Ingredients

Quantity Ingredient

Raspberries in sauce

Quantity Ingredient
350g raspberries
1/2 vanilla bean, seeds scraped
1/2 lemon, juiced
20g icing sugar

Vanilla panna cotta

Quantity Ingredient
75ml full-cream milk
30g caster sugar
1/2 vanilla bean, seeds scraped
2 gold-strength gelatine leaves, soaked and drained
175ml thickened cream

Raspberry sugar shards

Quantity Ingredient
200g caster sugar
1 tablespoon liquid glucose
whole and crushed freeze-dried raspberries

To serve

Quantity Ingredient
1 peach, halved
vanilla ice cream

Method

  1. For the raspberries in sauce, place 150 g of the raspberries, the vanilla seeds, lemon juice and icing sugar in a blender and blitz until smooth. Pass the mixture through a sieve over the remaining raspberries and refrigerate
  2. To make the panna cotta, place the milk, sugar and vanilla in a saucepan over medium– low heat. Bring to the boil and remove from the heat. Stir in the soaked gelatine.
  3. Add the cream, stir then strain the mixture into a small, clean plastic container. Leave to set in the refrigerator for 2 hours.
  4. For the sugar shards, line a baking tray or work surface with baking paper.
  5. Place the sugar and 75 ml water in a small saucepan over medium heat. Stir with a spoon until the sugar has dissolved and the syrup is boiling. Add the glucose and continue to cook, without stirring, until the caramel starts to turn an amber colour.
  6. Remove from the heat and pour the caramel onto the baking tray or work surface.
  7. While the caramel is hot, lift the edges of the paper to make the caramel run and become as thin as possible. Sprinkle whole and crushed freeze-dried raspberry pieces onto the caramel while still warm.
  8. Leave to cool thoroughly before breaking into irregular-shaped shards and storing in a sealed container until ready to use.
  9. To serve, cut the peach halves into wedges and arrange them on serving plates with the raspberries.
  10. Take a hot spoon and scoop two pieces of panna cotta from the container and place them on each plate. Serve with the vanilla ice cream and raspberry sugar shards.
Tags:
darren purchese
burch and purchese
sweet studio
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