Gastronomixs

New style Pêche Melba

Bas van Kranen, chef at Bord’Eau restaurant* in Amsterdam, the Netherlands, set to work using Gastronomixs. He took a classic dessert as his source of inspiration: the famous Pêche Melba, more commonly known as a Peach Melba in English. Bas explains, ‘I had never used Gastronomixs to put together a dish before. By using a classic dish and only the components of Gastronomixs, you establish new rules for your creativity. At first you think that it will restrict your creativity, but it actually stimulates it! You come across new ideas as well as you browse through the dozens of components to find the one that is perfect for your dish. In the notes for each composition you can add your own ideas and I really used this option extensively.’

New style Pêche Melba

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Ingredients

200

ml

milk

200

ml

cream

1/2

 

vanilla pod

40

g

sugar

4

leaves of

gelatin

300

g

peach purée (from overripe peaches)

100

g

milk

30

g

sugar

4

leaves of

gelatin

200

g

drained tomato liquid

50

g

raspberries, fresh

30

g

sugar

 

pinch

xanthan gum

1

l

water

1

kg

sugar

700

ml

white wine

5

 

cinnamon sticks

10

 

cloves

2

 

limes

50

g

butter, unsalted

20

g

caster sugar

20

g

almond flour (ground almonds)

3.5

g

egg yolk

43

g

flour + extra

 

 

peach seeds

400

g

overripe peaches

10

g

eau de vie

220

g

pink champagne

60

g

Prosorbet

Preparation method: poached peaches
  • Cut the peeled peaches lengthways through to the stone and twist the two halves in opposite directions.
  • Remove the stones.
  • Make a stock by boiling together the water, sugar, white wine, cinnamon sticks, and cloves.
  • Take off the heat and leave to infuse next to the heat for half an hour.
  • Remove the cinnamon and cloves and add the peaches.
  • Poach the peaches for several minutes and leave to cool in the liquid.
  • Season with the lime zest and juice.
Preparation method: Bellini sorbet
  • Coarsely chop the peaches.
  • Combine all ingredients in a blender.
  • Blend to a smooth consistency and churn to ice cream with the Pacojet.
Preparation method: peach stone biscuit
  • Mix the butter and caster sugar into a smooth, fluffy mixture.
  • Add the almond flour, egg yolk, and flour, mix into a dough, and wrap in cling film.
  • Leave to rest in the refrigerator.
  • Roll out between two sheets of silicone paper, and bake in an oven at 180°C for six minutes.
  • Remove the top sheet of silicone paper, and evenly distribute the peach seeds over the sablé.
  • Continue baking at 180°C until golden brown. Set to cool.
Preparation method vanilla peach panna cotta
  • Warm up the milk, cream, vanilla pod, and sugar in a pot. Add the soaked gelatin and allow it to dissolve.
  • Pour the mixture onto a sheet and freeze.
  • Warm up the peach purée with the milk and sugar. Add the soaked gelatin and allow it to dissolve.
  • Allow to cool.
  • Pour the peach mixture on top of the vanilla mixture.
  • Freeze.
  • Cut into circles with a round cutter.
Preparation method: raspberry tomato jus
  • Blend together all the ingredients.
  • Pass the mixture through a sieve and set aside until the foam has disappeared.
Finishing & presentation
  • Use a glass dish, as this is the best way to present this classic dessert.
  • Present the dish as you like and garnish with a few small mint leaves.

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