Peach melba Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:15

Prep:

00:15

Cooking:

00:00

Nutrition per portion

RDA
Calories 186 kCal 9%
Fat 13g 19%
  -  Saturates 9g 45%

If you fancy something sweet and easy to make then this peach melba recipe will be right up your street. Tangy peaches served with a sweet, rich raspberry sauce. It’s a classic French summer dessert comprising of fresh raspberries, peaches and cream. This delicious and quick dessert recipe is easy to make and perfect for sharing. A summer dessert that can be enjoyed all year round.

Ingredients

  • 415g can peaches in juice
  • 6 leaves of gelatine
  • 100ml orange juice, from 2 oranges or a carton
  • 125g mascarpone cheese (half a tub)
  • For the raspberry sauce:
  • 125g fresh or frozen raspberries
  • 1tbsp icing sugar, or to taste
  • Orange or lemon juice, to taste
  • Small meringues, to serve

Method

  • Drain the peach juice into a pan. Add the gelatine, let it soften for 5 mins, then warm it while stirring until the gelatine dissolves. Pour into a measuring jug.

  • Set aside 4 peach slices for decoration and purée the rest. Sieve the purée into the gelatine mixture. Stir in the orange juice and cold water to make it up to 600ml.

  • Soften the mascarpone in a bowl then whisk in the cooled jelly mixture. Pour into bowls and leave to set.

  • To make the sauce: Whizz the raspberries with the sugar. Sieve. Add orange or lemon juice, to taste.

  • To serve, put a peach slice on each pud and drizzle with sauce. Serve with meringues and the rest of the sauce in a jug.

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Top Tip

You could use canned pineapple rings in this recipe is preferred