Nellie Melba


  • Serves 6 people

  • 250 ml sparkling white wine
  • 220 gm (1 cup) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 4 ripe yellow peaches, stones removed, quartered
  • To serve: toasted flaked almonds and raspberries
  • Raspberry granita
  • 110 gm (½ cup) caster sugar
  • 250 gm raspberries (about 2 punnets)
  • 250 ml sparkling white wine
  • Almond milk ice-cream
  • 500 ml (2 cups) almond milk (see note)
  • 1 tbsp amaretto
  • 5 egg yolks
  • 100 gm caster sugar
01   For raspberry granita, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, simmer for 2 minutes, add raspberries and remove from heat. Process in a blender until smooth, strain through a fine sieve into a large shallow tray (discard seeds), add wine, stir to combine and freeze, scraping with a fork occasionally to form ice crystals (3-4 hours). Makes about 500ml.
02   For almond milk ice-cream, bring milk and amaretto just to the boil in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour in milk mixture, whisk to combine, return mixture to pan and stir over low-medium heat until mixture thinly coats the back of a spoon (5-6 minutes). Transfer to a bowl, set aside to cool, refrigerate to chill, then freeze in an ice-cream machine until required. Makes about 500ml.
03   Stir wine, sugar and vanilla bean and seeds in a saucepan over medium heat until sugar dissolves. Bring to the simmer, add peaches, reduce heat to low and poach until just tender (5-10 minutes). Cool to room temperature, then refrigerate until chilled. Serve with scoops of almond milk ice-cream, raspberry granita, flaked almonds and extra raspberries.
Note Almond milk is available from supermarkets and health-food shops.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.







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