Pêche melba blancmange with peach and raspberry

An inspirational dessert recipe with peach and raspberry.

Dessert Panna Cotta Raspberry


Poached peaches

1000 g yellow peaches

1000 ml water

500 g sugar

100 ml lemon juice

1 x bourbon vanilla pod

Peach parfait

500 ml Debic Parfait

100 g peach purée

25 ml peach liqueur

Raspberry coulis

100 g raspberry purée

50 ml sugared water (1:1)

Crispy brick pastry

10 ml Debic Roast & Fry

2 x sheets of brick dough

20 g almond shavings


150 g raspberries

1 x tray of lime cress


Poached peaches

Heat the water with the sugar, lemon juice and vanilla until the sugar is dissolved.

Add the peaches and poach until cooked.

Remove the skin while they are still warm.

Cut in half, remove the stone and put back in the poaching liquid.

Store in the refrigerator.

Raspberry coulis

Reduce the raspberry purée with the sugar water and store in a siphon.

Peach parfait

Beat the parfait in a planet mixer until light and airy and add the peach purée and peach liqueur.

Transfer to a piping bag and pipe the mixture into the desired moulds.

Store in the freezer.


Melt the panna cotta and add the almond shavings.

Leave to infuse for 30 minutes and pass through a fine sieve.

Cool until it starts to set.

Whip the whipping cream until light and airy and add to the panna cotta.

Pour into the desired moulds and leave to set in the refrigerator.

Crispy brick pastry

Coat the brick dough with culinary butter and sprinkle with the almond shavings.

Bake in the oven at 170°C and break into pieces.

Store in a well-sealed tin.

Finishing touch

Place the blancmange, poached peach and parfait on the plate. Finish with fresh raspberries, lime cress, coulis and the crispy brick pastry.