Re­vis­ited Peach Melba, with rasp­ber­ries and ‘bour­bon’ vanilla

Cuisine | a&d - - Chef’s Special -

200 g of whipped cream (35% fat

con­tent) 1.5 Tahi­tian vanilla pod 80 g of egg yolks

(about 4 eggs) 3.5 sheets of ge­latin 400 g of liq­uid whip­ping cream For the rasp­berry coulis 200 g of caster sugar

500 g of rasp­ber­ries

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