A glass of Melba with crème fraîche
This dessert is named after the Australian soprano Nellie Melba, who captivated the chef of London's Savoy Hotel 130 years ago. The combination of raspberries, peaches and velvety cream is timeless.
Ingredients · Servings For 4 people
- 4 pcs peaches
- 3 tbsp butter
- 2 tbsp caster sugar
- 400 g raspberries
- 2 tbsp powdered sugar
- 1 tbsp orange juice
- 250g fresh cream
Method · 30 min
- Peel the fruit and cut it into quarters. Heat a frying pan or use a hot grill. Melt the butter and sugar together in a saucepan. Coat the fruit in the butter and sugar and roast it in a frying pan or grill until it starts to soften and caramelize, keeping an eye on it and turning it so it doesn't burn.
- Meanwhile, prepare the sauce. Blend half of the raspberries with the icing sugar and orange juice, then strain through a sieve to remove the seeds. Taste and season with lemon juice or sugar if necessary – the sauce should remain pleasantly sour. Add the remaining whole raspberries and let them coat in the sauce.
- Layer the raspberry sauce with raspberries, hot peaches or nectarines and crème fraîche in the cups, alternating layers. Sprinkle the top of the cup with almond flakes. SOMETHING EXTRA Instead of crème fraîche, you can use thick creamy yogurt or vanilla ice cream, which traditionally goes with it.