Peach melba with vanilla mousse, raspberry macaron and raspberry sorbet

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Phil Fanning's ambitious peach melba recipe combines peach, raspberry and vanilla mousse to create a glorious, restaurant quality dessert with a sensational explosion of complementary fruity flavours.

First published in 2015
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Poached peach melba

Raspberry sorbet

Raspberry macaroon

White chocolate ganache

Brandy snap

  • 90g of caster sugar
  • 40g of butter
  • 40g of honey
  • 40g of flour

Vanilla mousse

  • 65ml of whole milk
  • 115ml of double cream
  • 1 egg yolk
  • 40g of caster sugar
  • 1/2 vanilla pod, seeds only
  • 1 gelatine leaf, soaked in cold water
  • 250ml of cream, whipped to soft peaks


  • Silicon baking mat
  • Piping bag and fine nozzle
  • Paco jet
  • Fine chinoise


Start with the raspberry sorbet by soaking the gelatine in cold water until fully hydrated. Bring the sugar and water to the boil in a small pan, remove from the heat and whisk in the gelatine until completely dissolved
  • 1/2 gelatine leaf
  • 50ml of water
  • 20g of caster sugar
Whisk in the raspberry purée and lemon juice, strain into a Pacojet container and freeze. Process in the Pacojet 10 minutes before serving
For the peach melba, blanch the peaches in boiling water for 10 seconds then refresh into ice water. Once they are cold, carefully remove the skin and the stone
Combine the raspberry purée, water, sugar, sweet wine and antioxidant and bring to the boil. Mix well and add the peaches, reducing to a gentle simmer to poach at about 65˚C for 15-20 minutes or until tender. Allow the peaches to cool in the liquid
  • 3g of antioxidant
  • 230g of raspberry purée
  • 230ml of water
  • 290g of caster sugar
  • 100ml of sweet wine
For the brandy snap, cream the butter and sugar together until smooth. Add the honey and once combined, mix in the flour and refrigerate for 20 minutes
  • 40g of butter
  • 40g of honey
  • 90g of caster sugar
  • 40g of flour
Preheat the oven to 170˚C/gas mark 3.5. Remove the mix from the fridge and roll to 2mm thick, between 1 silicone mat as the base and 1 sheet of parchment paper. Refrigerate again to set. Peel off the parchment paper and bake for 7-9 minutes or until golden
For the macaroons, beat the egg whites until maximum volume then add the sugar slowly, continue whisking for 20 mins until the meringue is tight and shiny. Mix the raspberry powder, ground almonds, icing sugar and flour and sift to remove any lumps
Gently fold the dry mix into the meringue, continuing to mix until it starts to very slowly flow from the spatula. Transfer into a piping bag and pipe into 2cm dots on a silicone mat
Allow to dry on a rack for up to an hour until a thick skin has formed. Bake at 125˚C for 15-20 minutes or until they have risen and set. Allow to cool completely and remove from the mat
For the white chocolate ganache, bring the raspberry purée and trimoline to the boil and pour over the white chocolate. Stir until the chocolate melts - you may need to use a bain marie to ensure the chocolate melts completely. Transfer into a piping bag and set in the fridge
Pipe the ganache onto the flat side of a macaroon and top with another macaroon to create a sandwich. Repeat for the remaining macaroons and filling and set aside until ready to serve
For the vanilla mousse, bring the double cream, vanilla and milk to the boil. Whisk the yolks and sugar and slowly add the hot cream. Transfer back to the pan and gently bring to 80˚C, stirring continuously
  • 65ml of whole milk
  • 115ml of double cream
  • 1 egg yolk
  • 40g of caster sugar
  • 1/2 vanilla pod
Remove from the heat and mix in the soaked gelatine, stir into a bowl over ice until the gelatine starts to set. Gently fold through the cream, transfer to a piping bag and set in the fridge
  • 1 gelatine leaf
  • 250ml of cream
To serve, place a peach in the centre of each bowl, fill the hole with vanilla mousse, add some fresh raspberries, a scoop of raspberry sorbet, a piece of brandy snap and a filled macaroon. Finish with a little of the poaching liquid and serve
First published in 2015

Phil Fanning remains one of the brightest, most interesting chefs of the British food scene, creating beautiful, intricate plates of food at the magnificent Paris House in Woburn Abbey.

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