Created at the end of the 19th century by the famous "king of chefs and chief of kings" Georges Auguste Escoffier, peach melba is one of the simplest and most delicious desserts to be made. He was named in honor of the Australian opera singer, Dame Nellie Melba, who also owned her name at Melba Toast, another Escoffier creation. Escoffier met Dame Nellie at the Savoy Hotel in London where he was chef and Dame Nellie lived for several years. Originally designed for a dinner that Lady Nellie Melba was organizing, Escoffier was presenting her Peach Melba as vanilla ice cream on a peach bed, served on a tray containing a swan ice sculpture. The introduction of the raspberry sauce is for me what gives this dessert a definite advantage but it is only several years later that Escoffier himself has included this in the dessert, giving the world the dessert we know and love today.
A few days ago I remembered the ice cream desserts I loved when I was a kid. My mother, during our annual summer vacation on the east coast of Yorkshire, had the habit of always ordering a peach Melba from our favorite glacier. The Peach Melba I remember, three scoops of vanilla ice cream, six canned peach halves and a whirlwind of fresh raspberry sauce, all lined with whipped cream strips is my favorite way to do it. Unsophisticated as it is, it has a delicious taste and for me has the added benefit of evoking memories of many a happy afternoon by the sea. There is something very special about eating food that you remember when you were a child, something very comfortable to recreate food just as you remember. What Escoffier would think of my version, the shiny and gaudy concoction of a seaside glacier that I hardly dare to imagine. Fortunately, as a chef who has created food to be appreciated, he will be happy that his creation in any form has brought so much pleasure for so long.
For those who would like to create a more sophisticated version of Peach Melba than that of my childhood, I created two versions of this classic dessert. The first version sticks pretty close to the original in that it only uses the key ingredients used by Escoffier. The swan is optional because an ice swan sculpture is a step too far for me to even attempt, do not bother me to do. The second version that I call a Peach Melba Surprise. This version includes meringue and fresh raspberries and the element of surprise comes from the inclusion of a scoop of ice cream with peach as well as vanilla. Peach ice cream has a shade similar to vanilla ice cream, but not so similar that you can not distinguish them in a well-lit kitchen. Around a dining table when the lights are dim and people are talking, no one seems to notice the difference in the ice cream until they put it in their mouths.
Melba with Classic Peach
A beautiful dessert of sliced peaches, vanilla ice cream and raspberry sauce. Garnish with some fresh raspberries
1 Tea bag (preferably a floral tea like Earl Gray)
1 Vanilla pod
6 – 8 Ripe peaches
3 tablespoons honey
Prepare the tea, remove the tea bag after 3 to 4 minutes, add the vanilla bean and let stand for 24 hours
Slice the peaches and place in a pan with the tea. Bring to a boil.
Add honey and simmer peaches for ten minutes. Serve hot or cold
Vanilla ice cream
Cream double 375ml
225ml Whole milk
75g Brown sugar
2 vanilla pods
3 big yellow d Eggs  Separate the vanilla pods and scrape the seeds in the mixture of cream and milk. Add half of the sugar and heat over low heat until it is hot. DO NOT LEAVE BOILING. Place in a bowl and let cool.
In another bowl, mix the egg yolks with the sugar booster and when it is soft, mix with the cream mixture. Warm up for about ten minutes until the mixture covers the back of a wooden spoon.
Cool, then pour into your Ice Cream Maker and churn. Freeze according to the manufacturer's instructions.
125g White Sugar
Place the sugar and water in a saucepan and let it boil for a few minutes until 39 that all the sugar has dissolved and you have a sugar syrup. Place the raspberries and syrup in a blender and blitz.
Peach Melba Surprise
As above but the peach slices and scoops of ice cream rest on a moist and mellow meringue base. Add a scoop of ice cream to the peach to create surprise and garnish with raspberries.
4 Large Egg Whites
Preheat your oven to 140 ° C and line a large baking sheet. a parchment paper.
Place the egg whites in a large bowl and whisk. Once they're really stiff, they're ready for sugar
Add the sugar one tablespoon at a time and continue whipping each time. The mixture is ready when you can turn the bowl over your head and the mixture stays in the bowl,
Create 8 mounds of meringue on your baking sheet and bake for about 50 minutes. Once they are crispy on the outside, open the door a little, turn off the oven and leave the meringues inside for another 30 minutes
When you're ready to serve, lower the tops to place the ice on the ice.
Ice cream with peach
Cream thick 450ml
125g Brown sugar
6 ripe peaches (the more it is sweet, the better it is)  2 drops of almond
Place chopped peaches in a saucepan with lemon juice, almond essence and half of the sugar and simmer gently until you reach # 1 39 that the peaches are very tender. Let them cool.
Leaving a few tablespoons of tender peaches on one side, add the peach and juice mixture to the remaining sugar and blitz in a blender until you have a puree
Combine with the cream and the churn according to the instructions of your manufacturer. With five minutes of brewing to crush the remaining peaches and add them to the ice cream to give a little texture.