Peaches, raspberry coulis and ice cream form the basis of traditional Peach Melba. This French recipe was created by legendary chef Auguste Escoffier, in honour of opera singer Nellie Melba, at the end of the 19th century. In our version, we’re roasting the peaches in the oven and serving it with honey caramelized whipped cream to enhance the flavours. Served in a champagne glass, this dessert looks like a fancy sundae.
If you’re short on time, you can omit the gelatin from the recipe and simply whisk the 35% cream with the un-caramelized honey until semi-stiff peaks form. Skipping the step of heating the honey saves the time needed to caramelize it and the honey whipped cream won’t need to be chilled, which also saves you time.
This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.
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