Peach Melba Bars

Name: Peach Melba Bars
Cook time: 1 h 30 min
Total time: 4 h 30 min
Yield: 18
Ingredients: 125 g Butter; 1 pck (200 g each) Butter biscuits; 5 ripe peaches; 1 tin(s) (400 g each) sweetened condensed milk; 100 g Whipped cream; 4 Eggs (Gr. M); 1 Vanilla pod; 300 g Raspberries; 2 TABLESPOONS Sugar; 1 TEASPOON Cornstarch; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Ice cream waffles; 1 large freezer bag (6 l); 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

The ice cream model for these peach slices was created in 1892 in honour of the Australian singer Nellie Melba. We think she would have loved our 2016 version with butter biscuit base, vanilla cream and raspberry puree.

COOK TIME
90 mins

TOTAL TIME
270 mins

Ingredients

Servings: 18

125 g Butter
1 pck (200 g each) Butter biscuits
5 ripe peaches
1 tin(s) (400 g each) sweetened condensed milk
100 g Whipped cream
4 Eggs (Gr. M)
1 Vanilla pod
300 g Raspberries
2 TABLESPOONS Sugar
1 TEASPOON Cornstarch
2 TABLESPOONS Lemon juice
7-10 Tbsp Ice cream waffles
1 large freezer bag (6 l)
7-10 Tbsp Aluminium foil

Directions

1
Melt 125 g butter, let it cool down a little. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a square springform pan (24 x 24 cm). Put the biscuits in a large freezer bag, close the bag. Finely crumble the biscuits with a dough roll. Mix the crumbs with the liquid butter, put them into the form and press them to a flat bottom. Bake in a hot oven for about 10 minutes. Remove and let cool a little.
2
Slightly carve peaches crosswise. Blanch briefly in boiling water, rinse off, peel skin. Cut peaches in half, stone. For the cream, whisk condensed milk, cream, eggs and vanilla pulp.
3
When the mould has cooled down so that you can touch it, wrap the edge and bottom firmly with aluminium foil. Place 9 peach halves in the mould with the cut surface facing downwards (use 1 peach half for other purposes or cut it into small pieces and spread it between them). Pour cream into the spaces between the peaches. Bake in the oven at the same temperature for 35-40 minutes. Remove and let cool on a cake rack.
4
Select the raspberries, rinse carefully if necessary and dab dry. Finely puree 250 g raspberries and pass through a sieve into a small pot. Mix with sugar and bring to the boil. Stir the starch and lemon juice until smooth, use to thicken the puree. Spread the puree on the cream so that the peaches remain free. Decorate with the rest of the raspberries and let it set. Decorate with ice-cream waffles if you like.