Dessert invented by the father of modern gourmet cuisine, Auguste Escoffier, in honor of diva, Dame Nellie Melba, who was visiting London at a time this chef was working in that city.
|6 scoops||good quality vanilla ice cream|
|Peaches and syrup...|
|3||peaches (not too ripe)|
|¼ cup||lemon juice|
|2 tbsp||lemon juice|
|||roasted almonds for the garnish|
Poach the peaches in water for two minutes or less to remove the skin. Peel the fruit, remove the pits and dip the fruit in cold water to end the cooking process. Bring the sugar, water and lemon juice to a boil. Set aside to cool for 10 minutes. Immerse the peaches in the syrup and let them cool. If you’re lazy or cannot find peaches in the supermarket, use canned peaches in light syrup.
Use the blender to mix the ingredients for the raspberry sauce. Press through a strainer to remove seeds.
Place half a peach or several peach slices in a dessert dish) and cover with a scoop of ice cream. Mask with the raspberry coulis. Garnish with a little whipped cream, some roasted almonds and, optionally a wafer cookie (biscuit).