Melba Ice Cream

This ice delicacy was dedicated to the Australian opera singer Helena Porter Mitchell (alias Nelly Melba, 1861-1932) by a classic of the gastronomy in the belle époque, Auguste Escoffier (1846-1935) during her guest performances in the capital city of the country of Albion in 1892-1893. Composition of the head chef of the London Savoy hotel became already at the beginning of the 20th century dessert classics of the Wrocław gastronomy.

Ingredients (4 portions):

  • 250 g vanilla ice cream
  • 100 g raspberries
  • 2 fresh peaches
  • 2 spoons of icing sugar

Vanilla syrup:
  • 500 ml water
  • 200 g sugar
  • 1 vanilla bean


Heat water, sugar and vanilla bean in the small pan until it becomes a syrup.
Peel washed peaches, cut them in halves, remove stones and put them into the small pan with the sauce. Cook 20 minutes still, then drain, chill and cool it.
Clean raspberries, mix them, press through a sieve to get rid of stones. Add sugar and mix for one minute until it becomes a purée.
Put 3 scoops of ice cream into the prepared cups, add peach halves and pour the top with raspberry purée.

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