peach melba pie

playingwithfireandwaterofficial dessert, fruit September 16, 2009 1 Minute

frozen raspberry ice cream… cold peach curd… warm peach compote… all wrapped up in flaky pastry…

How?

Published by playingwithfireandwaterofficial

Published September 16, 2009

John Laur says:

September 16, 2009 at 6:36 pm

Bake the crust halves separately, the top half using a form; pack the ice cream into the bottom half and freeze it hard. Assemble the final product immediately before serving.

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mel harjono says:

September 16, 2009 at 8:35 pm

is this dessert from a store/ bakery?
looks so good… i’d like to try it.

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Eric sanderson says:

September 16, 2009 at 10:08 pm

i am severely intrigued by this.
i honestly cant think of a way that worked in my head.
very well played

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foodplayerlinda says:

September 17, 2009 at 9:36 am

Precisely right!

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Larry P. says:

September 17, 2009 at 9:00 pm

Cool idea. I just made another batch of wild blueberry ice cream today. Maybe I’ll try this using the blueberry ice cream with lemon curd and warm sous vide blueberries (which I borrowed… ok, stole… from your blueberry pie recipe).

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Roberto N. says:

September 17, 2009 at 10:19 pm

Bravo! Did you take Plinio’s egg white advice too?

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Nathan says:

September 18, 2009 at 10:59 am

Now that the answer has been revealed…
You might be able to get close with a very hot stone oven and a gellen based custard.
Though, I’m not sure why you’d try that route, other than bragging rights.

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foodplayerlinda says:

September 18, 2009 at 1:17 pm

No… it wasn’t necessary, but it’s good advice.

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