Grilled Peach Melba in Raspberry and Chocolate Sauce
Girls usually love to pamper themselves from time to time for whatever reasons. A trip to a Beauty Salon for some quick hairbrushing, some pedicure or manicure or even probably a total new coiffeur when we really feel the need for:
-after painful breakup we must turn the page and embrace the new chapter with a new us :-) -we have a date
-we need to impress someone (I'm guilty of this from time to time)
-oh what a heck we just want to be pretty :-)
It could also be something extravagant if we can afford to. A one week escapade in our dream destination with our best-friend or a shopping spree with a motto "shop till you drop". Well the list is infinite if we really have the means and imagination. And of course there are these simple moments when we simply pamper ourselves by indulging with a bar of chocolate, a bowl of an ice-cream or a slice of our favorite cake.
I did indeed devour this dessert yesterday all by myself while reading my newly bought cookbook (Oriental Patisseries) in the garden. Hmmm Elle n'est pas belle la vie? (Life is beautiful isn't it?)
I'll be sending some of this dessert over at Sig (Live to Eat) our host for this month's Monthly Mingle, with the theme "Grill it". A big thanks to Meeta for creating this event. And of course this is my Friday Dose of Chocolate :-)
Grilled Peach Melba sitting in slice of Chocolate bread Pudding
This dessert is normally consist of two peach halves, a scoop of a vanilla ice-cream and raspberry sauce. This sweet thing was created by a French chef August Escoffier to Dame Nellie Melba an Australian soprano.
6 pieces of white or yellow peaches (count 1 peach per person) cut in halves
half a glass of water + 1 tablespoon of sugar
2 drops of vanilla essence
a liter of Vanilla ice-cream (home-made or any brand)
250 g of raspberries
50 of sugar
juice of one lemon
100 g of dark chocolate
about half a cup of heavy cream
6 slices of your left-over chocolate bread/cake (you can use any flavor of your preferance: lemon, orange, etc)
I noticed that grilling the ripe but firm peaches directly made them too dry after. So I suggest you immersed them first in syrup of (water+sugar+ vanilla) before passing them to the grill. Cooking time is up to you. If you prefer a firm one or well done cooked. For your raspberry coulis, mix the sugar with your raspberries. Let them macerate for about an hour (you will notice it will start to release some juice. Pass them on to the mixer and add the lemon juice. You can strain them to have a smoother coulis. In a bain marie melt your chocolate then add your heavy cream. Mix them well. Pour your raspberry coulis on it. To assemble, you start with a slice of your chocolate pudding. Top it with your peach halved, scoop an ice-cream and pour your rasberry chocolate sauce. You can use some raspberries and the remaing peach halved to decorate it.
My other chocolate recipes:
Chocolate Charlotte with berries
Chocolate Creme Brulée
Chocolate Pudding
-after painful breakup we must turn the page and embrace the new chapter with a new us :-) -we have a date
-we need to impress someone (I'm guilty of this from time to time)
-oh what a heck we just want to be pretty :-)
It could also be something extravagant if we can afford to. A one week escapade in our dream destination with our best-friend or a shopping spree with a motto "shop till you drop". Well the list is infinite if we really have the means and imagination. And of course there are these simple moments when we simply pamper ourselves by indulging with a bar of chocolate, a bowl of an ice-cream or a slice of our favorite cake.
I did indeed devour this dessert yesterday all by myself while reading my newly bought cookbook (Oriental Patisseries) in the garden. Hmmm Elle n'est pas belle la vie? (Life is beautiful isn't it?)
I'll be sending some of this dessert over at Sig (Live to Eat) our host for this month's Monthly Mingle, with the theme "Grill it". A big thanks to Meeta for creating this event. And of course this is my Friday Dose of Chocolate :-)
Grilled Peach Melba sitting in slice of Chocolate bread Pudding
This dessert is normally consist of two peach halves, a scoop of a vanilla ice-cream and raspberry sauce. This sweet thing was created by a French chef August Escoffier to Dame Nellie Melba an Australian soprano.
6 pieces of white or yellow peaches (count 1 peach per person) cut in halves
half a glass of water + 1 tablespoon of sugar
2 drops of vanilla essence
a liter of Vanilla ice-cream (home-made or any brand)
250 g of raspberries
50 of sugar
juice of one lemon
100 g of dark chocolate
about half a cup of heavy cream
6 slices of your left-over chocolate bread/cake (you can use any flavor of your preferance: lemon, orange, etc)
I noticed that grilling the ripe but firm peaches directly made them too dry after. So I suggest you immersed them first in syrup of (water+sugar+ vanilla) before passing them to the grill. Cooking time is up to you. If you prefer a firm one or well done cooked. For your raspberry coulis, mix the sugar with your raspberries. Let them macerate for about an hour (you will notice it will start to release some juice. Pass them on to the mixer and add the lemon juice. You can strain them to have a smoother coulis. In a bain marie melt your chocolate then add your heavy cream. Mix them well. Pour your raspberry coulis on it. To assemble, you start with a slice of your chocolate pudding. Top it with your peach halved, scoop an ice-cream and pour your rasberry chocolate sauce. You can use some raspberries and the remaing peach halved to decorate it.
My other chocolate recipes:
Chocolate Charlotte with berries
Chocolate Creme Brulée
Chocolate Pudding
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