A dessert that has fallen into oblivion and it is a shame because in addition to being easy to make, it is very tasty. It was invented by the father of French gastronomy, Auguste Escoffier, in honor of the Australian opera singer Nelly Melba.
INGREDIENTS :
- Vanilla ice cream
- Raspberries
- Peaches in syrup
The preparation is individual and in an ice cream glass, if possible.
At the bottom of it we have creamy vanilla ice cream and to achieve this it is not heresy to add a little milk to a block frozen like stone and work it with the rods. But if you have creamy ice cream, much better.
We fill three fingers of the bottom. Next we incorporate two halves of peach in syrup.
For the fresh raspberry sauce we pass a handful through the blender and with a very fine strainer we remove the seeds. It is a delicate job but do not despair if there is any left - or a few.
The resulting sauce bathes the peaches which, following an unwritten orthodoxy, should be with the rounded part facing the diner. It is quite common to serve the glass with some whole raspberries topping the set.