Jean-François Piège sharing with you each Saturday on a recipe by putting it on the front of the plate a seasonal product. The chief 2-star Grand Restaurant in Paris will reveal to you today one of the signatures sweet that he serves The Chicken to the pot, his bistro as a high-flying near les Halles, in the 1st district : his peach Melba. This gourmandise French was invented in London in 1894 by Auguste Escoffier in honor of the famous opera singer, australian Nellie Melba, after having heard her sing at Covent Garden Lohengrin. The maestro of furnaces has decided to reinterpret it slightly. The ingredients of his version ? A fishing poached, raspberry jam, currants, almonds Polignac, the vanilla ice cream and whipped cream. A pure delight. Now, it is up to you to redo this dazzling sweetness. Enjoy !
recipe : peach Melba Jean-François Piège (for one person)
market
1 yellow peach, 1 liter of water, 200 g sugar, a few currants, a little pot of raspberry jam, some almonds Polignac (sticks caramelized), 1 litre of liquid cream, 100 g icing sugar, a quenelle of vanilla ice cream
The furnace
Prune the fishing. Boil the water and sugar. To a boil, immerse the peach in the syrup, then remove from the fire. Leave to cool. Make a chantilly cream by placing the cream and the icing sugar in a trap. Cut the peach in two. Remove the kernel.
Dressage
Place one of the halves of the peach in the bottom of the cup, and then add a teaspoon of raspberry jam, some currants and a few almonds Polignac. Place the second half of fishing and then re-add a teaspoon of raspberry jam, some currants and a few almonds Polignac. Above, place a nice quenelle of vanilla ice cream and a few almonds Polignac. Complete by spreading atop the whipped cream, then sprinkle with a few almonds Polignac, and a few currants.
Consult our folder : Jean-François Piège - to Fall into the Trap
