Melba

by | Jul 27, 2017 | Entremets e Single servings, Pastry | 2 comments

The famous Chef Georges Auguste Escoffier created at the end of 1800s the dessert Melba, to honor the australian soprano Nellie Melba.
The dessert is made of peaches, raspberries sauce and vanilla ice cream.
Today, I suggest you a modern reinterpretation of the same treat, consisting of a peach mousse, a raspberry jelly and a vanilla curd.
The whole is wonderful …….

Melba 1

Melba

Melba

Melba - serves 6/8
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Ingredients
  1. - Lemon and raspberries biscuit -
  2. 2 medium-large (45 g) egg yolks
  3. 1/3 cup (45 g) pastry flour
  4. 1.5 tbsp (12 g) corn starch (Maizena)
  5. 2 large (67.5 g) egg whites
  6. 3 tbsp + 2 tsp (55 g) superfine granulated sugar
  7. zest from 1 lemon
  8. fresh raspberries
  9. - Vanilla curd -
  10. ½ cup + 2 tsp (125 g) whole fat milk
  11. ½ cup + 1 tbsp (125 g) heavy cream
  12. 2 large (50 g) egg yolks
  13. 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  14. seeds from 1 vanilla pod
  15. 3,5 g gelatin sheets 200 bloom - 1.1%
  16. - Raspberries jelly -
  17. ½ cup (125 g) raspberries puree
  18. 2 tbsp (32 g) superfine granulated sugar
  19. 1 tbsp + 1 tsp (15 g) dextrose, or granulated sugar
  20. 3 g gelatin sheets 200 bloom - 1.8%
  21. - Peaches mousse -
  22. 1 ¾ cup (425 g) peaches puree
  23. 1/3 cup + 1 tbsp (50 g) icing sugar
  24. ¾ cup (178 g) heavy cream
  25. some drops fresh lemon juice or a pinch citric acid
  26. 8,48 g gelatin sheets 200 bloom - 1,3%
Instructions
  1. - Lemon and raspberries biscuit -
  2. Heat oven to 465F-240°C (I used fan oven 425F-220°C).
  3. In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
  4. Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
  5. Lightly whisk egg yolks with lemon zest
  6. In a separate bowl, sift flour with corn starch.
  7. In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
  8. Gradually add flour to the mixture meringue/egg yolks and mix gently to combine.
  9. Line a baking tray with baking paper.
  10. Use an offset spatula and gently spread the batter evenly into the corners and along the edges.
  11. Scatter with fresh raspberries and bake for 5/6 minutes or until golden.
  12. Let cool and remove baking paper.
  13. With a 7 inches-16 cm round pastry ring, cut a round disc.
  14. Wrap in cling film and set aside (I froze the biscuit).
  15. - Vanilla curd -
  16. Wrap in cling film a 7 inches-16 cm round pastry ring and set aside.
  17. Soak gelatin sheets in cold water.
  18. In a small bowl, mix egg yolks with sugar and seeds of vanilla.
  19. Bring to a boil, milk with cream and vanilla pod.
  20. Remove the empty pod and pour the mixture milk/cream on the yolks, mix to combine.
  21. On a low-medium heat, bring the mixture, stirring constantly, until temperature reaches 180F-82°C.
  22. Add wringed gelatin sheets and stir to melt.
  23. Let cool fast.
  24. Pour the mixture into the prepared ring and refrigerate or freeze.
  25. - Raspberries jelly -
  26. Soak gelatin sheets in cold water.
  27. Heat a part of raspberries puree in the microwave.
  28. Wring gently gelatin sheets to remove excess water, then fold in soften gelatin, stir to combine.
  29. Add sugar, dextrose and stir to combine.
  30. Add the remaining cold puree to the mixture, stir to combine and pour over the vanilla curd.
  31. Freeze.
  32. - Peaches mousse -
  33. Soak gelatin sheets in cold water.
  34. With a hand blender, blend peaches puree with icing sugar and lemon juice.
  35. Heat a part of peaches puree, add wringed gelatin sheets and stir to melt.
  36. Add the remaining puree to the mixture, blend to combine.
  37. Whip cream until soft peaks form and in batches, add the peaches mixture to whipped cream.
  38. - To assemble -
  39. Line with cling film a 7 inches-18 cm. pastry ring and use acetate strip inside.
  40. Pour some peaches mousse inside the ring, freeze for 10 minutes to set.
  41. Place the vanilla curd with apricot jelly inside the ring (jelly side down) and press a little.
  42. Pour the remaining mousse, add the biscuit and freeze.
  43. - To serve -
  44. Remove the frozen dessert from the ring and invert on a rack.
  45. (Remember to remove acetate strip).
  46. Spray the cake with yellow cocoa butter.
  47. Garnish with fresh peaches slices and raspberries.
  48. Refrigerate for 12/16 hours before serving.
  49. Enjoy.
Cooking me softly https://www.cookingmesoftly.it/
Melba

Melba

2 Comments

  1. tamari

    Hello nice to come across this wonderful blog these days. i wish to understand the meening of gelatine bloom and what the % indicates (such as here – 8,48 g gelatin sheets 200 bloom – 1,3%)
    TNX and all the best to you
    we pray for you all

    Reply
    • Paolo Amorosi

      dear Tamari…
      1,3% is the amount of gelatin you have to use….that is 8,48 g.
      Bloom is a test to measure the strength of gelatin powder or sheets.

      Reply

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