Peach Melba with Nutty Wild
Peach Melba with Homemade Vanilla Ice Cream & Nutty Wild
The original recipe was created in 1892 by Escoffier in the Savoy Hotel but Peach Melba remains a sensational summer dessert today.
You could, of course, buy the ice cream but it is actually very simple and satisfying to make your own. After that you just need some raspberries and ripe fresh peaches (before you ask, there are delicious peaches now grown in the South East of England). Then we like to finish the dish with a splash of our very own Nutty Wild, pink sparkling wine.
Ingredients for 6 Sundae Glasses
For the Ice Cream
1 Vanilla Pod, split and scraped out
4 Egg yolks
150gm Caster Sugar
100ml Double Cream
100ml Greek style Natural Yoghurt
For the Sundae
3 Ripe Peaches
2 Tablespoons Agave Syrup
A splash of Nutty Wild!
Put the milk and vanilla (pod and all) into a small saucepan over a moderate heat and bring up to “scalding”, not boiling.
Place the egg yolks and sugar in a mixing bowl and use an electric hand whisk to beat until the mixture becomes pale and doubles in volume.
Remove the vanilla pod from the milk then, whilst continuing to beat the egg mixture, slowly pouring in the hot milk. Once all the milk has been added, beat for a further 5 minutes.
In a separate bowl, whisk the double cream until it holds, add in the yoghurt, whisk again for a few seconds. Then fold the cream into the egg mixture using a metal spoon.
Transfer to a container and freeze overnight.
To assemble the Sundae:
Cut the peaches in half, de-stone then cut into wedges.
Use a stick blender or liquidiser to blend the raspberries and agave into a sweet puree
Open the Nutty Wild (or equivalent) ready to finish the dessert and drink a small glass- chefs perk!
When ready to serve the dessert, scoop ice cream into individual glasses, scatter on peach wedges, spoon over the raspberry puree and finish with the sparkling wine.
You can enjoy Nutty Wild by the glass from our cellar door, or take a bottle away with you, or purchase online for direct delivery →
August is looking peachy at Local & Wild with English peach Bellinis on the menu. Book a table at one of our 5 London restaurants to toast this delicious seasonal fruit. →
Recipe by Peter Gladwin ©