Peach Melba was invented in 1893 by the French Chef Auguste Escoffer to honor the Australian singer Nellie Melba.
This Recipe is easy to prepare and goes down well with unexpected guests!
Serves: Makes 6
Preparation Time: 15 minutes
Ingredients:
140g / 5oz Mascarpone
200g I 7oz Greek-style natural yogurt 3 tbsp sifted icing sugar
A few drops of vanilla extract 300ml double cream
A jar of Good Raspberry Jam
3 peaches, each one sliced into 8
150g / 50z of raspberries
1.5 tbsp roasted chopped hazelnuts Biscotti or Amaretti biscuits to serve
Instructions:
- Put the Mascarpone, yogurt, icing sugar and vanilla extract in a large bowl.
- Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape.
- Put a layer of jam in the bottom of 6 glasses, top with some of the cream mixture, then 4 peach slices, some raspberries and a little more jam.
- Follow this with another layer of the cream.
- Scatter over the hazelnuts and top with a single raspberry.
- Serve immediately, or chill for up to 5 hours.
- Serve with Biscotti or Amaretti biscuits on the side.
