6 ISSUES FOR £6 Subscribe to Kent Life today CLICK HERE

Recipe of the month: Peach Melba with Raspberry clouds and almond tuile biscuits

PUBLISHED: 16:05 18 July 2014 | UPDATED: 16:34 18 July 2014

Peach Melba

Peach Melba

Archant

By Tom Biddle, head chef at Tudor Park Hotel, the venue for the 2014 Kent Life & Kent on Sunday Food and Drink awards

INGREDIENTS

Serves 4

4 ripe peaches

2 tsp honey

2 tsp brown sugar

2 punnets raspberries

250ml water

4 gelatine leaves

1 dessertspoon icing sugar

Four scoops good quality vanilla ice-cream

For the tuile biscuits:

2 free-range egg whites

50g plain flour

50g caster sugar

50g melted butter

20g flaked almonds

METHOD:

Make the tuile biscuits in advance and keep in an airtight tin for up to 7 days:

1. Preheat the oven to 160C/350F/Gas 4.

2. Mix all the biscuit ingredients together, except the flaked almonds, and form a smooth paste. Refrigerate for 1 hour before use.

3. Spread the paste onto a piece of baking parchment, sprinkle with the flaked almonds and bake in the oven for five minutes or until golden.

4. Remove from the oven and, while still warm, cut the biscuits into desired shape. Cool on a wired rack.

5. Halve and de-stone the peaches. Drizzle with honey and sprinkle with brown sugar.

6. Place under a medium grill for about five minutes until they start to caramelise.

7. Bring 250ml water to the boil with one and half punnets of raspberries. Remove from heat and pass through a fine sieve.

8. Soften the gelatine leaves in cold water and add to the raspberry liquid.

9. Place in a mixer and blend for at least 15 minutes until you have a bowl of pink tiny bubbles.

10. With the remaining raspberries, blitz with a hand blender and pass through a fine sieve. Stir in the icing sugar to create a coulis.

11. To serve: drizzle the raspberry coulis onto four plates, top with the grilled peaches and a scoop of ice cream. Decorate with teaspoons of bubbly raspberry clouds and tuile biscuits.

Tom’s Tip: Raspberry clouds are as fascinating on the tongue as space dust and can be made with any fruit or even vegetables. Perfect for adding a wow factor to any meal.

More from Food & Drink

Award-winning chef-patron Dev Biswali on the joys of southern Indian cusine and expanding his Kentish empire

Read more
May 2019
Thursday, April 25, 2019

Visit the grounds of the historical Kentish manor house this summer for The Food Fest, a two day festival of food, music and fun

Read more
Tuesday, April 16, 2019

Picnic baskets at the ready because we have gathered 10 of the best places to enjoy a picnic in stunning rural Kent

Read more

Fine Art graduate Arianne Mills on having quite possibly the best job in Kent

Read more
April 2019

A great location on Folkestone's famous Leas, a dedicated young team and really tasty food awaits at The View Hotel

Read more
April 2019

Artisan spirits are a booming business. You can visit any or all of Kent's fascinating distilleries in search of your new favourite tipple

Read more
March 2019
Thursday, March 21, 2019

These Kent hotels all have great restaurants, so you can indulge in locally sourced tasty food before a night in a sumptuous room

Read more

Brought to life by a family team with strong local connections, The Powell is back where it belongs in the heart of its community

Read more
March 2019

We are delighted to announce our seventh Food and Drink Awards and this year have 14 categories in which to make your nominations

Read more
Thursday, March 21, 2019

Our food and drink newsletter is brimming with all of your local foodie highlights.

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life