 | Peach Melba SundaePastry Chef Kaity Mitchell of L’Ardente | Washington, D.C. |
My recipe is a Peach Melba Sundae. One of the most classic desserts in the summer is the Peach Melba, and it’s one of my favorite dishes to remake whenever peaches come into season. In this take on the Peach Melba, I love to utilize white peach purée to make a really refreshing sorbet as one of the components, and it is also used to reinforce the super peach flavor of the peach pie filling.
Ingredients for White Peach Sorbet:
• 249 g. water
• 40 g. dextrose
• 154 g. granulated sugar
• 3 g. Severome sorbet stabilizer
• 500 g. The Perfect Purée White Peach Puree, thawed
• 50 g. lemon juice
Ingredients for Raspberry Sorbet:
• 482 g. water
• 50 g. dextrose
• 213 g. granulated sugar
• 3 g. Severome sorbet stabilizer
• 500 g. The Perfect Purée Red Raspberry Puree, thawed
Ingredients for Vanilla Gelato:
• 1830 g. whole milk
• 498 g. heavy cream
• 30 g. vanilla paste
• 3 vanilla beans
• 114 g. dry nonfat milk powder
• 420 g. granulated sugar
• 60 g. invert sugar
• 60 g. dextrose
• 12 g. Severome ice cream stabilizer
Ingredients for Angel Food Cake:
• 225 g. cake flour
• 440 g. granulated sugar
• 4 g. salt
• 445 g. egg whites
• 10 g. vanilla paste
Ingredients for Peach Pie Filling:
• 1300 g. fresh peaches
• 234 g. granulated sugar
• 47 g. cornstarch
• 25 g. lemon juice
• zest of 1 lemon
• 125 g. The Perfect Purée White Peach Puree, thawed
To Assemble and Serve:
• fresh raspberries
Method for White Peach Sorbet:
Whisk the sugars and sorbet stabilizer together. Start to heat the water and whisk in the sugars once the water is warm. Bring the mixture to just a boil and cool over an ice bath. Immersion blend in the purée and lemon juice. Spin in an ice cream machine.
Method for Raspberry Sorbet:
Whisk the sugars and sorbet stabilizer together. Start to heat the water and whisk in the sugars once the water is warm. Bring the mixture to just a boil and cool over an ice bath. Immersion blend in the purée. Spin in an ice cream machine.
Method for Vanilla Gelato:
Whisk the sugars and the ice cream stabilizer together. Place the invert sugar on top of the dry sugars. Start to heat the dairy and vanilla. Whisk in the sugar-stabilizer mixture. Cook to 85°C while constantly whisking and then chill over an ice bath. Allow the base to mature in refrigeration for at least 4 hours. Spin in an ice cream machine.
Method for Angel Food Cake:
Sift the cake flour and add the salt and half the sugar. Start gently whipping the egg whites and stream in the rest of the sugar. Whip to medium-stiff peak and add the vanilla paste. Gently fold in the cake flour in small batches. Place batter in an unsprayed hotel pan. Bake at 300°F for 30 to 40 minutes, rotating halfway through. The cake should look golden. Place the hotel pan upside down to cool.
Method for Peach Pie Filling:
Wash and large dice the peaches. Place in a rondeau. Mix the sugar and cornstarch together. Fold the sugar mixture into the peaches. Stir in the lemon zest and lemon juice. Bring up to a simmer and then turn the heat to low and continue to cook until the peaches start to soften. Stir in the white peach purée and chill in refrigeration.
To Assemble and Serve:
Spoon some of the Peach Pie Filling into the bottom of a chilled coupe. Scoop one ball of White Peach Sorbet and one ball of Raspberry Sorbet. Place those next to each other and on top of the Peach Pie Filling. Scoop one ball of Vanilla Gelato and place that on top of the peach and raspberry sorbets, forming a triangle. Tear the Angel Food Cake into small pieces and fill any gaps in the glass and ice creams. Spoon more of the Peach Pie Filling over the top of the ice cream and garnish with fresh raspberries.