Peach Melba, Escoffier’s dessert
A poached pear half served on a vanilla ice cream, topped with praline almond paste and drizzled with raspberry coulis. A classic dessert.
At a glance: serves 4 people, 20 min prep, no cooking, difficulty: easy, 141 kcal per serving.
This dessert was created by Auguste Escoffier in honor of the Australian singer Nellie Melba. It is a simple, elegant dessert made with high-quality ingredients.
Ingredients and directions
- Prep time20 min
- Cook time—
- Total20 min
- DifficultyEasy
- Calories141 kcal/serving
- Cooking methodNo-bake dressing
- Vegetarian
- Gluten-free
Ingredients
people
- $0.46
- $1.76
Directions
- Cut the vanilla-flavored peaches in half and remove the pits. ≈ 8 min
- Fill a glass three-quarters full with vanilla ice cream. ≈ 10 min
- Place a half-moon-shaped pastry on the ice, with the curved side facing down, then fill the center of the pastry with a piece of praline almond paste. ≈ 10 min
- Mix a little whipped cream with the raspberry coulis, then drizzle over the peaches. ≈ 4 min
Nutrition per serving
| Calories | 141 kcal |
|---|---|
| Fat | 10.5 g |
| Saturated fat | 2.9 g |
| Carbohydrates | 5.3 g |
| Sugars | 4.6 g |
| Fiber | 3.4 g |
| Protein | 3.5 g |
| Salt | 0.01 g |
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