peach melba

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http://youtube.com/watch?v=PoCRE3ZHZsw

This week Chef Mark shows us the relatively simple yet elegant dessert Peach Melba. • Ingredients: • Peaches • Ice cream (usually vanilla) • Raspberries • Icing sugar • Crushed almonds • There has always been a story around Jenolan that Dame Nellie Melba sang in the Cathedral of the Lucas Cave or possibly in the hotel. Unfortunately, this has been a mystery for a long time and has never been fully confirmed. • Melba was such a huge superstar that Auguste Escoffier, the legendary cook at London’s Savoy Hotel, created several dishes for her – 'Melba Toast', 'Melba Sauce' (a sweet purée of raspberries and redcurrant), and 'Melba Garniture' (chicken, truffles and mushrooms stuffed into tomatoes with velouté). In 1892, Melba was performing in Wagner's opera, Lohengrin, at Covent Garden. The Duke of Orléans, with whom Melba was rumoured to be having an affair, gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches, which rested on a bed of vanilla ice cream, and which were topped with spun sugar. He called his creation 'Peche Melba'. It became a classic dessert. • For more info check out the blog, it's a very interesting read https://www.jenolancaves.org.au/about...

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