Peach Melba - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Peach Melba. Dessert, Room temperature, Cold
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sutondo.hostelerialeioa.net.
Ingredients
- Génoise sponge cake 0.2 ud
- Basic syrup 0.025 l
- Peach in syrup 0.35 kg
- Patissiere cream thickened with corn flour 0.225 l
- Apricot coulis 0.05 l
- Almond praline 0.01 kg
- Eggs 1.6 ud
- Sugar 0.048 kg
- Plain flour 0.048 kg
- Sugar 0.013 kg
- Water 0.013 l
- Sterilised milk 0.225 l
- Eggs 1.125 ud
- Sugar 0.034 kg
- Creamed corn 0.02 kg
- Cinnamon stick 0.045 ud
- Confruti apricot 0.038 kg
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