Peach Melba

100 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold, Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.2 ud

Basic syrup 0.025 l

Peach in syrup 0.35 kg

Apricot coulis 0.05 l

Almond praline 0.01 kg

Eggs 1.6 ud

Sugar 0.048 kg

Plain flour 0.048 kg

Sugar 0.013 kg

Water 0.013 l

Sterilised milk 0.225 l

Eggs 1.125 ud

Sugar 0.034 kg

Creamed corn 0.02 kg

Cinnamon stick 0.045 ud

Confruti apricot 0.038 kg

Water 0.013 l

Elaboration

For this recipe, the following elaborations are needed:

SET UP

Put the custard in a piping bag with a curly nozzle.
Cut the sponge cake into discs and fill them with basic syrup.
Place the sponge discs in bowls and place half a peach on top of them.
With the help of the piping bag, make some buttons of pastry cream around the peach.
Cover with apricot coulis and sprinkle with almond crocanti.

Nutritional information (1 portion)

Energy

271.45

kcal

Carbohydrates

47.21

Proteins

6.95

Lipids

5.7

Fiber 1.35 g

Saturates 1.93 g