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<An ice cream dessert invented by Escoffier, named after popular Australian singer Nellie Melba. Peach, considered good for the throat, and plenty of rustic framboise sauce is poured over the ice cream.>
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4 peaches
1 liter water
250 g granulated sugar
1 lemon
200 g framboise
50 g granulated sugar
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CREME CHANTILLY:
100 cc cream
15 g granulated sugar
200 g vanila ice cream
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- Put water, sugar, lemon juice in pan. Add peeled peaches and peach skin. Remove from heat upon reaching boiling. Cool in room temperature.
- Make framboise sauce: Put framboise and sugar in pan, and heat. When sugar has melted, strain with chinois and chill on ice.
- Make creme chantilly: Set bowl on ice. Beat cream and sugar until stiff.
- Scoop ice cream onto dish, place peaches cut into sixths around ice cream. Decorate with whipped cream and frambois sauce.
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