Melba (Peach Parfait with Raspberry Sauce)

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The parfait can be stored in the freezer for up to three months; the almond crumble can be kept in an airtight container for several days. Make chocolate decorations in advance or use store-bought ones; alternatively, simply sprinkle the dessert with grated chocolate.

Ingredients

Donut Peaches - 5 pieces
Whole egg - 2 pieces
Peach Juice - 12.3 oz
Whipped Cream - 10 fl oz
Sponge Cake Base - 2 pieces
Powdered Sugar - 3.5 oz
Butter - 1.8 oz
Wheat Flour - 1.8 oz
Brown Sugar - 1.8 oz
Ground Almonds - 1.8 oz
Rum - 2 tablespoons
Raspberry gin - 7.1 oz
Dessert Yogurt - 15.9 oz
White Chocolate - 3.5 oz

Step by Step guide

Step 1

For the peach parfait, place the jam in a small saucepan, add 200 ml of water, and heat over low heat until the jam dissolves. Wash the peaches, add them to the saucepan, cover, and cook, turning occasionally, over low heat for 30 minutes, until soft. Remove from heat and let the peaches cool slightly in the syrup. Then remove, cut in half, and pit them. Place the peach halves in a bowl, pour in the syrup, and blend into a puree. Strain the mixture through a sieve.

Step 2

In a heatproof bowl, combine the egg yolks, sugar, and 2 tablespoons of peach puree, and place over a water bath. Whisk until the mixture turns light in color. Cool, then add the whipped cream and the remaining peach puree. Distribute the mixture into molds, cover with plastic wrap or foil, and place in the freezer overnight.

Step 3

For the almond crumble, preheat the oven to 356°F. Mix the flour, sugar, and ground almonds, add the melted butter, and mix until crumbly. Spread in a thin layer on a baking sheet and bake for about 20 minutes until golden.

Step 4

For the raspberry sauce, heat the jam in a saucepan over medium heat. Once it dissolves, add the rum and remove from heat.

Step 5

For serving, melt the chocolate and make decorations from it. Cut out circles from the sponge cake that match the diameter of the molds used for freezing the parfait. Remove the parfait from the molds and place it on the sponge cake bases. Arrange on plates; drizzle with raspberry yogurt and the prepared sauce. Top with almond crumble and decorate with chocolate.