Peach Melba
Peach Melba (French Pêche Melba , English Peach Melba ) is an ice cream that Auguste Escoffier dedicated to the Australian singer Nellie Melba , who was a guest at London's Royal Opera House from 1892 to 1893 . Allegedly this sundae was invented for the occasion. Escoffier created a dessert for Melba back then by placing poached peaches on vanilla ice cream, served in a swan carved from a block of ice. The swan referred to Wagner's opera Lohengrin , in which Nellie Melba shone. At that time, the dessert was not yet called peach melba - even by Escoffier. He first served the dessert under the name Peach Melba at the opening of the Hotel Carlton in London in July 1899.
For preparation, half a peeled peach per serving is poached in sugar syrup, placed on vanilla ice cream in a champagne bowl and covered with raspberry puree . It is often decorated with whipped cream and served with waffles .
Meanwhile, the pureed raspberry sauce also bears the name Sauce Melba .
The color melba, a peach-colored tone, is named after peach melba.
The Melba toast is also an Escoffier creation for Melba.
literature
- Auguste Escoffier: culinary arts guide . Manual and reference book of classic French cuisine and fine international cuisine , Fachbuchverlag Pfanneberg, Giessen 1993, ISBN 3-8057-0384-8
- Anne Willan: The Great School of Cooking. Ingredients - techniques - recipes , Christian Verlag, Munich 1990, ISBN 3-88472-188-7 (with reference to Escoffier and the Melba sauce)