Peach melba eton mess
By OcadoLife
Published on 02 December 2021
Two classics rolled into one indulgent dessert.Time and servings
20 minsTotal time
4Servings
15 minsPrep time
5 minsCooking time
Ingredients
- 3 large ripe peaches
- 150 g of raspberries
- 25 g of caster sugar
- 400 ml of double cream
- 1 tbsp of icing sugar
- 4 meringue nests, roughly crushed
- 25 g of flaked almonds, toasted
Method
Step 1
Score a cross in the top of each peach and put in a heatproof bowl. Pour over enough boiling water to cover; leave for 5 mins. Drain, then set aside until cool enough to handle.Step 2
Meanwhile, put the raspberries in a small saucepan with the caster sugar and heat gently until the sugar has dissolved. Simmer for 1 min, then transfer to a sieve set over a mixing bowl. Using the back of a spoon, rub the raspberries through the sieve – this will remove the seeds and leave you with a smooth raspberry sauce.Step 3
Halve and stone the peaches, then peel away and discard the skin and stones. Slice the flesh.Step 4
Pour the double cream into a large bowl and sift in the icing sugar. Using an electric hand whisk, whip the cream into soft peaks, then gently fold in the crushed meringues, the sliced peaches and three-quarters of the flaked almonds.Step 5
Ripple the raspberry sauce into the cream mix, reserving a little for decoration. Spoon the mixture into serving dishes and drizzle with the remaining sauce. Scatter with the rest of the flaked almonds to serve.