Peach Melba - Stir it up Magazine
For the Peach Jelly - Make a simple syrup with 500g sugar and 500ml water. Quarter and de-stone the 6 peaches and add to the poaching liqueur (add the brandy
Ingredients
- g peaches
- g sugar
- ml water
- g leaf gelatine
- ml Monte Bello Peach Brandy
- g ground almonds
- g flour
- g egg whites
- g raspberry purée
- g pectin
- g whipping cream
- g milk
- g vanilla pod
- g egg yolks
- g caster sugar
- g stabiliser
- g purée
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