Pêche Melba
tradicional sobremesa francesa. pêssegos em calda, sorvete de creme, chantilly, coulis de frutas vermelhas e amêndoas laminadas.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Cinema Reserva Cultural Niterói
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Pêche Melba was created in 1892 or 1893 by Auguste Escoffier, the chef at the Savoy Hotel in London, in honor of Australian soprano Nellie Melba. The dessert's simplicity belies the culinary skill required to execute it perfectly, reflecting Escoffier's philosophy of refined simplicity in cooking.
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Pêche Melba is a classic dessert that represents elegance and sophistication in French cuisine. Its creation for a celebrated opera singer elevates it beyond a simple sweet treat to a symbol of artistic appreciation and culinary excellence.
Symbol of Culinary Art
Pêche Melba exemplifies the principles of classic French cuisine: high-quality ingredients, precise execution, and a focus on flavor balance. It showcases the chef's ability to create something extraordinary from simple components.
Homage to Opera
The dessert's namesake, Nellie Melba, cemented its status as a dish associated with the arts and high society. It is a testament to the cultural impact of opera in the late 19th century.
Enduring Popularity
Despite its age, Pêche Melba remains a popular dessert worldwide, demonstrating its timeless appeal and adaptability. While variations exist, the core elements remain consistent.
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Pêche Melba offers a delicate balance of sweet, creamy, and fruity flavors, with refreshing coolness. The combination of warm, tender peaches, cold vanilla ice cream, and tangy raspberry sauce creates a delightful sensory experience.
The primary flavor profile revolves around the sweetness of poached peaches and the richness of vanilla ice cream. The raspberry coulis provides a counterpoint with its tart and slightly acidic notes, preventing the dessert from becoming overly sweet. Almonds, if used, add a subtle nutty crunch. Each element is designed to complement the others, resulting in a harmonious and refreshing treat.
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Peach Perfection
Choose ripe but firm peaches for poaching. Poach them gently to retain their shape and prevent them from becoming mushy. Peeling the peaches after blanching them in boiling water will make it easier.
Vanilla Ice Cream Quality
Use high-quality vanilla ice cream for the best flavor. Ideally, opt for a French-style ice cream made with egg yolks for a richer, creamier texture.
Coulis Consistency
The raspberry coulis should be smooth and slightly thickened. Strain the coulis to remove seeds for a smoother texture. Add a touch of lemon juice for brightness.
Assembly is Key
Assemble the Pêche Melba just before serving to prevent the ice cream from melting and the peaches from becoming soggy. A chilled glass or bowl will help keep the dessert cool.
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