Peach melba by Cyril Lignac:the gourmet and refreshing recipe that is ultra simple to make

We no longer believed it, but the summer temperatures have finally arrived. So it's a good time to enjoy our favorite desserts of the season:ice cream. Whether you are part of the sorbet team or the milk ice cream team, what is certain is that the more gourmet it is, the more we like our ice cream. And who is better placed than Cyril Lignac to offer us a good dose of sweetness? This time it's with his peach melba recipe may he conquer our hearts and our stomachs. In addition to being divinely good , this recipe is also ultra simple to make. So, as the chef would say, "everyone in the kitchen".

Peach melba by Cyril Lignac:the recipe tried quickly

If you like peach melba, its combination of poached peach, raspberry coulis and vanilla ice cream that make our taste buds tingle. In summer, this dessert invites itself perfectly to refresh us with gluttony ! In addition to its simplicity, you are sure to delight young and old!

The recipe:

Ingredients for 4 people:

• 4 fresh, ripe peaches
• 40 cl of water
• 45 cl of sweet wine
• 250g of sugar
• 1 lemon zest
• A few verbena leaves (mint or basil)
• ½ liter of vanilla ice cream
• ½ liter of raspberry sorbet
• 125g of fresh raspberries

Utensils:

• 1 saucepan + 1 whisk + 1 spider + 1 paring knife + 1 plate
• 1 tablespoon + 1 plastic box and 1 very cold lid

Peach melba Cyril Lignac:how to make it

Put on your apron and it's your turn:

• pour water into a saucepan to boil it and add sweet wine then the sugar and bring to the boil.
• Squeeze some lemon juice into the broth and add some lemon zest.
• Once boiling, add the verbena leaves to the water.
• Cut a cross over the top of the peaches and drop them into the broth.
• Remove the vanilla and raspberry ice creams from the freezer and slide them into a large bowl.
• With a wooden spoon, mix the two unmelted ice creams to create a marbled ice cream.
• Do not mix too much to keep the 2 colors visible.
• Add a few fresh raspberries to mash them into a coulis in the ice cream.
• Store the ice cream in the freezer.

After a few minutes, prick the peaches to check that they are very soft. Take them out and put them in the fridge. Peel the peaches and cut them in the middle to remove the core. Place the peach on the serving platter. Arrange a scoop of marbled ice cream and a few fresh raspberries.

There you go, all you have to do is enjoy.