Desserts

Melba peach tulips


Here is a dessert that is both light, fresh and delicious with the Melba peach tulip recipe.

Ingredients for 4 persons :

  • 4 peaches poached in syrup

Vanilla ice cream :

  • 25 cl of milk
  • 25 cl of liquid cream
  • 3 vanilla pods
  • 25 g whole egg
  • 100 g of egg yolks
  • 180 g of caster sugar

Tulips:

  • 50 g butter
  • 50 g of caster sugar
  • 40 g icing sugar
  • 20g almond powder
  • 20 g flour
  • 100 g of egg whites
  • 1 dash of liquid vanilla
  • 100 g of sliced ​​almonds

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Melba peach tulips

The day before, prepare the vanilla ice cream:

- In a sauté pan, bring the milk, liquid cream and vanilla pods open along their entire length to a boil and scraped with the tip of a knife.

- In a bowl, mix the egg and the yolks, whiten them with the caster sugar.

- Combine the two mixtures, cook in a tablecloth at 82 ° C. Leave to cool and then mature overnight in the refrigerator.

- The same day, go to the ice cream maker and set aside in the freezer until ready to serve.

For the tulips:

- Preheat the oven to 170 ° C (th. 5/6).

- In a bowl, combine the softened butter with the caster sugar using a whisk. Stir in the icing sugar, ground almonds and sifted flour. Gradually add the egg whites and liquid vanilla, then 3/4 of the flaked almonds previously dried in the oven and lightly browned.

- Using a tablespoon, arrange small piles of about 20 to 25 g on a flexible baking sheet (or a lightly buttered baking sheet), then roll out into a round shape of 12 cm in diameter.

- Bake for about 8 minutes.

- Out of the oven, shape the tulips using a glass, taking care to mark the bottoms well to stabilize them. Keep dry.

- Place a tulip on each plate. Add the vanilla ice cream and the peaches in syrup, then sprinkle with the remaining flaked almonds.

Chef's BBA

You can coat your dessert with raspberry coulis.

Recipe: S. Samson, Photo: F. Hamel

Video: How to Make the PEACH MELBA DESSERT - Authentic European Cuisine Dessert (November 2020).