Peach Melba

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Bring 350 ml water, sugar and vanilla pulp to the boil while stirring and boil down for about 5 minutes until syrupy. Decant and allow to cool. In the meantime, blanch peaches with boiling water, remove and quench. Peel, halve and stone the peaches. Marinate the peaches in the syrup for about 1 hour, remove and drain.

2. 2

   Cut 4 halves into slices. Puree raspberries and pass through a sieve. Arrange peach halves and slices, vanilla ice cream and raspberry puree on plates. Decorate with lemon balm and raspberries

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
230 kcal

CARBS
39 g

FATS
5 g

PROTEINS
4 g