Dessert "Peaches Melba"

In the original recipe of the great chef, raspberries are simply mashed with powdered sugar (approximately 120g of sugar for 200g of raspberries) until it becomes puree. But for a more homogeneous consistency, the mixture can be heated. To do this, put 200g of raspberries in a saucepan (set aside 50g for decoration), add sugar to taste and heat until the sugar dissolves for a few minutes. Let the mixture cool slightly.

Strain the raspberries through a sieve. It should become a smooth puree sauce. Use a spoon to remove the puree from the sieve, usually the thickest part of the sauce remains there. From the remaining pulp, you can make raspberry tea or a cold drink.

For this dessert, choose ripe and juicy peaches, unripe firm peaches will not give the dessert any flavor. If the peach skin is easily removed, peel them with your fingers, then cut in half and remove the pit. If you have difficulties with this, then cut the peaches in half, remove the pits.

Place the peaches in a saucepan with the cut side up and pour in enough water to slightly cover the halves. Bring to a boil over high heat, simmer for no more than a minute and immediately remove from the heat. Alternatively, you can lower the peaches into boiling water and simmer them for a short time. If the peaches are not very sweet or slightly tart, you can add sugar to the water and simmer the peaches in the syrup rather than just water.

Gently transfer the peaches to a bowl of ice water.

After these manipulations, the skin will easily peel off. Peel the peaches.

Arrange 2 peach halves in a ramekin or on a plate. Using an ice cream spoon, place the ice cream on top. To prevent the peaches from falling, you can remove a small amount of flesh for stability.

Drizzle with cooled raspberry sauce.

Garnish with reserved raspberries and mint leaves if desired.