{"id":3050,"date":"2017-07-27T15:26:58","date_gmt":"2017-07-27T13:26:58","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2017\/07\/27\/melba\/"},"modified":"2021-08-22T18:10:04","modified_gmt":"2021-08-22T16:10:04","slug":"melba","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/melba\/","title":{"rendered":"Melba"},"content":{"rendered":"

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

\"Melba<\/a><\/p>\n

\"Melba\"<\/p>\n

\"Melba\"<\/p>\n\t

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Melba<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\tserves 8<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t
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No Ratings<\/div><\/div><\/div>\n\t\n\t