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
By Tom Biddle, head chef at Tudor Park Hotel, the venue for the 2014 Kent Life & Kent on Sunday Food and Drink awards
4 ripe peaches
2 tsp honey
2 tsp brown sugar
2 punnets raspberries
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
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.