Out of fashion? My Peach Melba dessert recipe is en vogue!

Dessert Recipe - a modern remake of the classic Peach Melba sundae. Creamy, crispy and wonderful fruity. This recipe and more inspiration on Eatery Berlin: t1p.de/npqc
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#howtocook #peachmelba #dessert
Peach Melba - a dessert classic
Peach Melba was created around 1900 by the French cook Georges Auguste Escoffier. He created this dessert for Nellie Melba at the London Royal Opera House. He poached half a peach in syrup and served it on vanilla ice cream. Sure, a simple plate would not have been opulent enough until then, so he presented his peach Melba dessert in a swan carved out of ice cream. Voila, a dessert classic was born
Peach Melba sugar free newly revised
I have used Peach Melba and its flavor over the years as the basis for various desserts or praline creations, but this is the latest recipe for a Peach Melba dessert from my kitchen. It should be sugar free without missing on taste. So, the basis was poached peach, vanilla, raspberries and almonds, and from this point I love to mix the classics with new influences. But I wanted to preserve the origin of the dessert and leave the poached peaches as they have been. I replaced the ice cream, because I think most of you don't have the luxury of an ice cream machine to make a creamy vanilla ice cream yourself.
Dessert Creation
I always pay attention to consistencies and a balance between sweet and sour. Today, by the way, this works very easily sugar free thanks to the various sugar substitute products. Since the peaches were set, I wanted to add something rich on the plate. Fat is enhancing flavor and a delicious vanilla custard made from cream butter and vanilla is just perfect for this. Now the play of different textures was still missing, something with a bit of bite was needed. Via detours my mind went from brittle and filo pastry to Kataifi, also called angel´s hair. This dough, which is normally found in oriental desserts, becomes wonderfully crispy when baked and still retains a delicate consistency. Enriched with almonds and butter, a little bit of the Orient was added.
Melba Sauce
What have I forgotten? Exactly, the Melba sauce made from raspberries. It is usually used to cover the peach, but I always have the decorative aspect in mind. That's why the raspberries were only cut in halves and left like this with their beautiful appearance. Thinking of baklava because of the Kataifi dough, some honey was added. At the end, still a Peach Melba dessert, yet sugar free and only slightly different. If you ask me, it cannot be wrong to re-make a classic every now and then, especially after more than 100 years since Peach Melba was served first.

[@doongdoongsalon]

Wow It's so appetizing. Especially the decoration is so great! 😮👍💖

[@EateryBerlin]

Thanks a lot...always appreciated🙏

[@cyruskrissam]

Looks yummy But no measurements How much of butter or how many eggs ?

[@EateryBerlin]

Hey Cyrus, you gonna need 15g of butter and 1 egg yolk for the custard as well as 40g of butter for the Kataifi. If you are not sure, simply head over to eateryberlin.com for all measurements. Hope this helps you out though✊ Ben

[@cyruskrissam]

@@EateryBerlin Thanks Man Appreciate it 👍

[@janemccourt5022]

What is katafi? Looks so lovely this dish. xxxxx

[@EateryBerlin]

Hey Jane, Kataifi dough is also called angels hair here. It is usually used for baklava like Oriental sweets. The dough is basically only made from flour and water which then is spinned on a hot metal plate, just like baking crepes. Here one can buy it frozen in some grocery stores. Hope this helps... Best Ben

[@janemccourt5022]

@@EateryBerlin Thank you so much. Very grateful. xxxx

[@samiebufalino105]

what type of starch was used in the custard?

[@EateryBerlin]

Hey Samie, I used corn starch for this recipe but I have also done it with wheat starch in the past. Best Regards Ben