JANUARY SALE Subscribe for just £5 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

Tuesday, January 14, 2020

Greensand Ridge, the craft distillery near Shipbourne in the Weald of Kent, has been recognised in the annual Spirits Business awards with the 2019 Distillery Sustainability Award

Read more
Tuesday, December 17, 2019

Kent Life spends a festive morning with Christmas Bake Off star Jane Beedle in her Faversham home

Read more
Tuesday, December 17, 2019

Bake Off star Jane Beedle shares her recipe for this delicious festive cake

Read more
Friday, December 13, 2019

If you're keen to explore when the 18th-century equivalents of the Krays held sway, read on and explore some of Kent's evil history

Read more
Friday, December 6, 2019

Nothing beats finding a corner next to a crackling fire in a cosy pub, so we rounded up 12 of our favourites in Kent to escape the cold

Read more
Friday, November 29, 2019

After a glittering ceremony on 28th November, we can now proudly reveal the winners of this year's awards

Read more
Tuesday, November 12, 2019

'Kent, sir, everyone knows Kent. Apples, cherries, hops and women,' proclaims a character in Charles Dickens' The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more

One of the many things we excel at is afternoon tea, and in Kent there are few finer settings than Eastwell Manor

Read more

The story of Chapter One continues to evolve under the expert touch of executive chef-patron Andrew McLeish

Read more

Meet the young man determined to take his family's fruit and cobnut farm into the future

Read more
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