This classic dessert was named in honor of the opera singer Dame Nellie Melba. It was invented by Auguste Escoffier, who was known as “the Emperor of chefs”. A half of a peach, with a scoop of vanilla soy “ice cream”. Raspberry sauce drizzled over. Topped with a dollop of whipped soy cream and a few almond slivers.
Serving Size: 4
- 1 can peach halves
- 1 pint vanilla soy “ice cream”
- 1 pint fresh or frozen raspberries
- 1 tbs. sugar
- lemon juice
- 1 teaspoon corn starch
- Soyatoo or other whipped soy cream
- a few almond slivers as garnish
- Thaw the frozen raspberries, or clean and remove the stem of the fresh raspberries.
- Place the raspberries in a small sauce pan with 1/4 cup water and 1-2 tablespoons of sugar and a splash of lemon. Cook the raspberries until they become a syrup.
- Pour the raspberry syrup through a strainer to remove the seeds.
- Return the sieved raspberry syrup to the sauce pan.
- Dissolve the corn starch in a tablespoon of the peach syrup and add to the raspberry syrup. Cook until the syrup becomes thick. Put in the refrigerator to cool until served.
For the whipped soy cream:
Either make the whipped soy cream using 100 grams soy whipping cream and §-2 tablespoons of powdered sugar, or buy a can of Soyatoo whipping cream.
To build the Melbas:
- Place 1/2 of a peach on each desert plate or in a small bowl.
- Top with an ice cream scoop of soy ice cream.
- Pour or drizzle a tablespoon or 2 of the raspberry sauce over the top.
- Put a dollop of whipped soy cream over the raspberry syrup and garnish with a few almond slivers.
The original uses fresh peaches which you peel, cook in a sugar syrup, slice in half and cool.