Peach Melba, a timeless dessert crafted with peaches, raspberry sauce, and vanilla ice cream, carries a legacy of indulgence dating back to its creation in the late 19th century by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie Melba.
By transforming this classic into a plant-based delight, its health benefits soar. Starting with peaches, this dessert packs a punch of vitamins A and C, bolstering the immune system and promoting healthy skin. These juicy fruits also contain fibre, aiding digestion and supporting gut health, while their natural sweetness reduces the need for additional sugars.
Raspberry puree, a vibrant addition to Peach Melba, amplifies its nutritional profile. Raspberries brim with antioxidants, notably ellagic acid, which may contribute to lower inflammation and reduced risk of chronic diseases. Their fibre content supports heart health by managing cholesterol levels and enhancing blood flow. Complemented by fresh raspberries, this dessert further elevates its antioxidant content, promoting overall well-being.
The plant-based vanilla nice cream, a creamy alternative to traditional ice cream, champions health by sidestepping dairy. Rich in vitamins and minerals from its plant-derived ingredients, it maintains a low saturated fat content while delivering a decadent taste. Almonds, when used as toasted slithers, contribute healthy fats and vitamin E, promoting heart health and potentially reducing the risk of cardiovascular issues.
By amalgamating these wholesome elements into a Plant-Based Peach Melba, the dessert not only pays homage to its historical roots but also stands as a beacon of health-conscious indulgence, offering a medley of vitamins, antioxidants, and fibre for a guilt-free treat that nourishes the body while delighting the senses.
Plant-Based Peach Melba
Ingredients
Vanilla Nice Cream
- 1 packet mori-nu silken tofu
- 1 tbsp vanilla essence
- 4 dates
- ¾ cup plant-based milk
Raspberry Puree
- 1 punnet fresh raspberries
- 2 dates
- 2 tsp lemon juice
- ½ cup water
Poached Peaches
- 4 yellow peaches firm not soft
- 1 litre water
- 2 tbsp maple syrup
- 1 vanilla pod
Almond Slithers
- 2 tbsp almond slithers
Instructions
Vanilla Nice Cream
- Add all ingredients into a blender or food processor and blend until smooth.
- Pour into a sealed container and freeze for 8 hours.
Raspberry Puree
- Add all ingredients into a blender or food processor and blend until smooth.
- Pour into a container and place into the fridge for at least 1 hour.
Poached Peaches
- To remove the skin of the peaches, place them into a pot of one litre boiling water for one minute then move them to ice-cold water for a further minute, keep the pot water for the next step. Then peel.
- Cut the vanilla pod lengthways and remove the seeds, add it to the pot of water used above along with the peeled peaches and the maple syrup. Summer on low heat for 10 minutes.
- Remove the peaches from the pot and allow to cool before quartering. Set aside for assembling.
Toasted Almond Slithers
- Heat a small frypan or skillet, and add the almond slithers. For around 3 minutes dry-fry them keeping them moving so they don't burn. Set aside. This method brings out the taste of the almonds with the release of their natural oils and gives them a nice crunch.
Creating Peach Melba
- In sundae glasses or dessert bowls add three scoops of the vanilla nice cream.
- Place the peaches evenly between the dishes then pour through the raspberry puree allowing it to seep right through. Finally, add the fresh raspberries to the top and sprinkle with the toasted almond slithers.
