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Peach melba

Peach melba

Peach melba

  • Dessert
  • medium
  • 6
  • 60 minutes, plus setting time

PT1H

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1
For the vanilla parfait, combine the double cream and vanilla pods in a pan. Bring to the boil and then remove from the heat. Set aside to infuse
  • 300ml of double cream
  • 2 vanilla pods
2
Combine the sugar with the water and place in a pan over a medium to high heat. Using a sugar thermometer, bring to 121˚C. While the sugar is coming to temperature, combine the eggs and yolks in a food mixer set to a medium speed
  • 200g of sugar
  • 100ml of water
  • 4 eggs
  • 4 egg yolks
3
As the egg mixture starts to increase in volume, slowly add the hot sugar/water mix in a thin steady stream. Turn down the speed of the mixer and slowly add in the cream. Place into a lined suitable container and freeze
4
For the peaches, wash thoroughly, remove any visible stems but do not peel. Combine the sugar and the water in a pan and bring to the boil. Turn the heat down and then submerge the peaches in the liquid. Simmer for 5 minutes
  • 6 peaches
  • 480ml of water
  • 480g of sugar
5
To serve, remove the parfait from the container and slice into 6 portions. Place in the middle of each plate and add the poached peaches on top. Garnish with some sliced strawberries and mint leaves and serve
  • 6 strawberries
  • 12 fresh mint leaves

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Ingredients

Metric

Imperial

Poached peaches

Vanilla parfait

  • 300ml of double cream
  • 2 vanilla pods, split and seeds discarded
  • 4 eggs
  • 4 egg yolks
  • 200g of sugar
  • 100ml of water

Garnish

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Peach melba

 
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