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Peach Melba

by | Oct 4, 2019 | New Recipe, Recipe Archive, Recipes

Ingredients:

French Vanilla Ice Cream
Yield:
Milk 227g
Cream 227g
Sugar 113g
Egg Yolks 128g
Vanilla Bean, split and seeded ½ each
Pinch Salt

Raspberry Sauce
Yield: 138g
Raspberry Puree 114g
Sugar 29g
Cornstarch 3.5g

Poached Peaches
Yield: 4 portions
Sugar 170g
White Wine 340g
Water 170g
Fresh Peaches 2 ea

 

Instructions:

French Vanilla Ice Cream

Prepare ice water bath. Scald milk, cream and vanilla bean; seeds and pod. Cover and steep for 5 minutes, bring mixture back to a scald. Place yolks, sugar and salt in a medium sized bowl and whisk together. Once liquid has returned to a scald, slowly temper milk into yolks using a whisk by adding ¼ of the mixture at a time to the yolks. Once tempered, return mixture to the pot and cook on low heat, stirring constantly with heat resistant spatula until mixture reaches 170-180?F, immediately strain and cool over ice immediately.
Once cooled, Freeze in ice cream machine according to manufacturer’s directions.

Raspberry Sauce
Place the cornstarch in a small bowl with 25g of the puree, whisk together to make a slurry. In a small pot, boil the remaining puree and sugar. Once the puree reaches a boil, stir the slurry into the boiling mixture and boil for one minute. Remove from heat and cool before using.

Poached Peaches
Place sugar, water and white wine in a medium sauce pot and heat to dissolve the sugar. Meanwhile, slice peaches in half and remove the pit. Once the sugar has dissolved, place the peach halves in the liquid and cover with a piece of parchment or cheesecloth and bring to a gentle simmer, keeping a close eye not to boil the mixture. Check the peaches after 10 minutes using a pairing knife or cake tester. The pairing knife should easily slide into the peach but have some resistance indicating it has reached the desired doneness. Remove peaches from the liquid and cool on an ice bath.

To Plate:
Using a pastry brush, brush the raspberry sauce up the side of wine glass.
Add poached peaches and a quenelle of vanilla ice cream.
Finish with a sugar nest. Serve immediately.

 

Reprinted with permission from the American Culinary Federation and Credit: Recipes by Jaime Schick, Photographs by Jean-Luc Derron Student Assistants: Amanda Stabile, Jessica Jones, Maya Rodriguez
Sizzle, Winter 2019