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Peach Melba float

Method

  • Bring the cream and vanilla bean to the boil in a heavy-bottomed pot. Then remove the vanilla and pour the cream into a jug.
  • Beat the egg yolks with the sugar and cornflour in a metal bowl using a hand beater. Then add the hot cream little by little, continually whisking as you do so. Place the bowl over a double boiler and continue whisking until the custard is thickish. (It’s ready when it coats your finger.) Measure out 150 ml.
  • Process the peaches with 100 gm raspberries and the orange juice. Then add the custard, mix well and taste for sweetness, adding more sugar or honey if needed.
  • To serve, pour the mixture into individual glasses (or bowls), carefully top with a scoop of ice cream and garnish with a few more raspberries.
  • nb.  Vanilla ice cream will do.

 

Ingredients

  • 300 ml single (whipping) cream
  • 1 vanilla bean, split in half lengthways
  • 3 large egg yolks
  • 15 gm caster sugar
  • ½ tbsp cornflour
  • 400-420 gm drained canned peach halves
  • 100+ gm fresh (or defrosted frozen) raspberries
  • 100 ml fresh orange juice
  • peach, raspberry or mixed berry ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm