Try making our delicious peach melba at home, courtesy of Daniel, our Pastry Chef
You will need:
Yoghurt and Vanilla Parfait
2 free range egg yolks
Boil to 140 degrees C. Add sugar and water to yolks. Whisk until room temperature. Whisk egg whites in a separate bowl and into a meringue, until stiff peaks. Whip 175ml fresh full cream – whisk. Fold in 150ml cream and yoghurt mixture to yolks. Gently fold in the meringue to the yolks, yoghurt and cream mixture. Then freeze.
Make the Poached pears – you can blow-torch the pears instead of peeling them – slice in half and de-stone. Add pears to boiling stock syrup (250g sugar and 175ml water). Take off the heat but leave the pears to poach.
100g Golden Syrup
100g caster sugar
½ teaspoon mixed spice
Boil all ingredients together. Roll into a ball and place on a greaseproof baking paper and bake for 180 degrees for 6 minutes. Balls will melt into oval shapes. While still warm sprinkle almonds flakes. You can shape while still warm if you desire.
Fresh garden picked raspberries if you can – place them into boiling stock syrup in a heat proof bowl. Allow to cool.
Serve with Callestick Farm Raspberry sorbet.