Peach Melba

Credit: Mathilde de l'Ecotais
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Ingredients (10 people)

Preparing the peaches

Preparing the Polignac almonds

  • 1 pound sliced almonds of similar size (500 g)
  • 3/4 cup 30° Baumé syrup (20 cl)

Making the Chantilly cream

  • 2 cups heavy cream (50 cl)
  • 3 1/2 ounces sugar (100 g)
  • 1 vanilla bean


Step 1: Making the vanilla ice cream

Mix all of the ingredients, including the split and scraped vanilla beans. Cook at 183°F (84°C) in a double boiler, then cool to 39°F (4°C). Let sit, process in the ice cream maker and set aside.

Step 2: Preparing the peaches

Peel the peaches. Cook over low heat with water, sugar and the split and scraped vanilla bean. As soon as the peaches are tender yet still intact, refrigerate in their syrup.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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