Quebec Peach Melba Dessert

Almond cake

1. Preheat oven to 350° F.
2. Whisk the eggs with the icing sugar and almond powder for 5 minutes.
3. Gently fold the melted butter into the egg mixture, then fold in the flour, trying not to drop it.
4. Grease a 6-inch diameter cake tin with parchment paper at the bottom.
5. Place the cake mixture in the tin and bake for 15 to 20 minutes or until a spike comes out clean.
6. Leave to cool.
7. Cut into 4 portions of the desired shape (you can use a cookie cutter).

Roasted peaches

1. Cut the peaches in half and remove the stone.
2. Sprinkle a baking tray with granulated sugar.
3. Place the peaches face down on the sugar and cover with aluminium foil.
4. Bake for 45 to 50 minutes or until the peaches are tender.
5. Once cooked and still hot, remove the caramelised peaches from the tray and set aside.

custard cream

1. Heat the milk and cream in a saucepan until simmering.
2. Turn off the heat and add the herbal tea to the hot liquid. Cover and infuse for 15 minutes.
3. Strain the liquid to remove the infusion. Make sure you have 200ml of liquid at the end.
4. Whisk the yolks with the sugar.
5. Add the hot liquid to the egg mixture, then return the mixture to the pan.
6. Cook over a low heat, stirring constantly, to reach 84°C or until the cream coats a wooden spoon.
7. Transfer to a bowl and chill in the fridge or over a bowl of ice water.

8. Set aside to cool.

    

Assemble the dessert on the 4 plates, starting with the custard.