Always good


Peach Melba

servings: 8
Peach Melba

prep time


total time





Peach Melba

servings: 8
  • 1 quart vanilla ice cream (2 ounces per serving)

Vanilla Yogurt Mousse Part 1

  • 16 oz. Hood® Heavy Cream
  • 8 oz. Greek yogurt
  • 1/2 cup sour cream
  • 1 fresh vanilla beans, split and seeded (or ½ ounce vanilla extract)

Vanilla Yogurt Mousse Part 2

Raspberry Compote for Melba

  • 8 oz. fresh raspberries
  • 4 1/2 oz. sugar

Crumble for Topping (optional)

  • 8 oz. butter
  • 8 oz. brown sugar
  • 8 oz. graham cracker crumbs
  • 1/2 tsp. salt


  • 4 ripe, tender local peaches
  • 2 oz. sugar
  • 1 oz. lemon juice

Chantilly Cream


Vanilla Yogurt Mousse:
Take all ingredients from “Part 1” and whip using a stand mixer until medium peaks. Reserve in bowl. Soak gelatin sheets in cold water for 10 minutes and wring out water. Heat all ingredients in “Part 2” until 110°F (or just slightly warmer that the temperature of your hand). Whisk in the gelatin until dissolved. Cool mixture to 60-70°F. Take cooled “Part 2” and slowly pour the mixture into “Part 1” while mixing until thick. Pour mixture onto ½ sheet tray and allow to set for 40 minutes before cutting into desired shape.

Raspberry Compote for Melba:
Pour sugar over berries and allow to macerate for 40 minutes, stirring occasionally. Puree if desired. Reserve for assembly.

Crumble for Topping (optional):
In a large sauce pan melt butter until lightly brown. Add brown sugar and salt, stir with a whisk until dissolved. Pour butter over graham cracker crumbs, mix and reserve.

Quarter peaches with a paring knife and remove the pit. Place in a large mixing bowl. Sprinkle sugar over the peaches evenly. Add the lemon juice and lightly stir with a wooden spoon. Macerate for at least 45 minutes, or up to 48 hours. Reserve the liquid that the peaches release as additional sauce for the melba.

Chantilly Cream:
Place all ingredients in a stand mixer bowl and whip on high until stiff peaks, about 3-4 minutes. Reserve for assembly.

Punch out a 2”-round circle of the of the vanilla yogurt mousse. Place in bowl. Next spoon 1 ounce portion of raspberry compote. Then sprinkle 2 ounces of graham cracker crumbs. For the next layer add a 2 ounce scoop of vanilla ice cream. Top with Chantilly cream. Inlay the peaches into the Chantilly cream and drizzle the peach juice all around. Serve immediately.

By: Chef Chris Coombs


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