Preview

Melba peach, vanilla ice cream and raspberry coulis

Syrup poached half-peaches served with vanilla ice cream and a raspberry coulis.

Note Instead of poaching in a syrup, you can also grill your half-peaches on the BBQ with some brown sugar when they are summer ripe in order to give summer style to your dessert.

Ingredients

Recipe for 4 persons

For the peach

4 Unit(s)

Peach

250 Ml

Sugar

500 Ml

Water

1 Box(es)

Raspberries

4 Scoop(s)

Vanilla ice cream

For the coulis

125 Gr

Frozen raspberries

30 Ml

Sugar

45 Ml

Water

1 Unit(s)

Lime

Melba peach, vanilla ice cream and raspberry coulis

Preparation time: 30 min

For the roasted peach
Using a knife, cut a small cross at the base of each peach. In plenty of boiling water, dip the peaches for 30 seconds. Drain and plunge them into a volume of ice water, in order to peel them. In a saucepan, combine the water and sugar and bring to a boil, then reduce the intensity of the fire on medium heat.Immerse peaches for 8 minutes. Cut peaches in half. Remove the stones.
For the coulis
Combine the raspberries, sugar, lime juice and water in the bowl of a food processor.Mix until smooth and pass through a sieve to remove the seeds.
To serve
Serve a scoop of ice cream in each bowl. Add two peach halves and drizzle with raspberry coulis. Garnish your dessert a few fresh raspberries.

Instead of poaching in a syrup, you can also grill your half-peaches on the BBQ with some brown sugar when they are summer ripe in order to give summer style to your dessert.

Cooking schedule