Ice creams have a leading role in desserts of a great part of Argentine restaurants. There are different options, but the Melba cup is one of the most required.
for 8 portions
| 3 units | WHITE NECTARINES |
| 50 g. | TOASTED AND PEELED ALMONDS |
| 50 g. | SUGAR |
| 250 g. | FRESH RASPBERRIES |
| 25 g. | ICING SUGAR |
| 250 cc. | CREAM |
| 500 g. | VANILLA ICE CREAM |
| 2 units | LIMES |
| 3 units | YELLOW PEACHES |
| 3 units | WHITE PEACHES |
| 3 units | YELLOW NECTARINES |
Boil raspberries with sugar and little water. Sieve. Let it cool down. Cut fresh peaches and nectarines with a circular cutter and marinate with a bit of sugar, juice and lime zest. Whip cream with the icing sugar till getting Chantilly. Use a microplane grater and grate the toasted almonds
Presentation
In a Martini glass, pour at the bottom the raspberries sauce, and go adding on top the circles of peaches and nectarines. In the sides, place small balls of Chantilly cream and a quenelle of vanilla ice cream in the center. Powder with the microplane of toasted almonds.
This dessert was created at the end of the XIX century, by the great Auguste Escoffier, a fan of Opera, who dedicated it to the soprano Helen Mitchel, better known as Nellie Melba. It has peaches syrup and cream, two ingredients the artist adored.
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