How to Make a Modern Peach Melba
Celebrate National Peach Melba Day with this modern take on a beloved Escoffier recipe.
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Cooking tools:
- Silicone peach mold
- Silicone sphere mold
- Airbrush
- Kitchen torch
- Kitchen scale
- Fine-mesh sieve
- Instant-read thermometer
- Metal skewer
- Cake ring
- Silicone baking mat
- Stand mixer
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Baking sheet
- Parchment paper
- Oven
- Stove
- Refrigerator
- Freezer
- Plate
Ingredients
- 450g Peaches (fresh or frozen)
- 15g Sugar
- 8g Peach Schnapps
- ½ Vanilla bean
- 1g Orange zest
- 20g Lemon juice
- 90g Apricot preserves
- 160g Turbinado sugar
- 128g Almond flour
- 128g AP flour
- 2g Salt
- 160g Butter, cold
- 12g Peach schnapps
- 240g Milk
- 120g Sugar
- 150g Yolks
- 420g Peach purée
- 20g Gelatin
- 600g Heavy cream
Ready to cook this?
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