Peach Melba
Ingredients
Poached peach with verbena:
- 6 ripe peaches
- 2 l water
- 660 g sugar
- 20 g fresh verbena
Lactose-free whipped cream:
- 400 g Debic Végétop whipped cream
- 30 g sugar
- 22 g Vergeoise-sugar (from sugar beet)
- 1⁄2 vanilla pod
Raspberry coulis with verbena:
- 250 g raspberry purée
- 25 g brown sugar
- 10 g corn starch
- 40 g water
- 20 g verbena
Verbena vanilla ice cream:
- 500 g almond milk
- 100 g Végétop Debic cream
- 8 egg yolks
- 130 g sugar
- 40 g trimoline (inverted sugar)
- 20 g fresh verbena
- 1 1⁄2 vanilla pod
Instructions
Poached peach with verbena:
Boil the water and sugar, and then add the peaches and verbena. Carefully poach the peaches until soft. Peel and quarter the cooked peaches.
Lactose-free whipped cream:
Mix all ingredients and whip the whipped cream.
Raspberry coulis with verbena:
Warm the raspberry puéee with brown sugar. Dissolve the cornstarch in cold water and add to the mixture. Bring to a boil and add the plucked verbena leaves. Allow steeping for 2 hours.
Verbena vanilla ice cream:
Mix the egg yolk with sugar and trimoline. Bring the almond milk, cream, and the scraped vanilla pod to a simmer and then pour over the mixture of egg yolk and sugar. Continue cooking until the cream thickens and stop when the thermometer reads 83 degrees. Stir in the verbena leaves and let the mixture rest in the fridge for 24 hours, then put it into an ice cream maker and prepare according to instructions.
Decoration:
A few fresh verbena leaves and a few lightly toasted almond flakes.