Peach Melba
Feb 29, 1976 1:00pm- 30 mins preparation
- 15 mins cooking
- Makes 8 Item
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Ingredients
Peach Melba
- 200 gram shortbread biscuits
- 90 gram butter, melted
- 1 teaspoon powdered gelatine
- 1 tablespoon water
- 250 gram cream cheese
- 1/3 cup (80ml) lemon juice
- 2 tablespoon caster sugar (superfine)
- 395 gram can sweetened condensed milk
- 1 teaspoon vanilla extract
- 300 millilitre thickened cream
- 2 tablespoon redcurrant jelly
Poached peaches
- 1 cup (220g) caster sugar (superfine)
- 2 cup (500ml) water
- 4 (600g) medium peaches
Strawberry sauce
- 250 gram strawberries, halved
- 2 tablespoon caster sugar (superfine)
- 2 tablespoon water
Method
Peach Melba
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1Grease 8 holes of a 12-hole (¾-cup/180ml) loose-based, straight-sided cheesecake pan.
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2Process biscuits until fine. Add butter; process until combined. Divide mixture evenly into pan holes, press firmly over base of pan using the bottom of a glass; refrigerate 20 minutes.
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3Add gelatine to the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Cool.
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4Beat cream cheese, juice, sugar, condensed milk and extract in a small bowl with an electric mixer until smooth. Transfer to a large bowl; stir in gelatine mixture.
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5Beat cream in a small bowl with an electric mixer until soft peaks form; fold into cream cheese mixture. Spoon mixture into pan holes, smooth tops. Cover; refrigerate overnight.
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6Make poached peaches. Combine sugar and the water in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Simmer, uncovered, 2 minutes. Add whole peaches; simmer, uncovered, for about 10 minutes or until peaches are tender and skins start to come away. Remove peaches from liquid with a slotted spoon; cool. Peel away skins, halve peaches; discard stones. Cut peaches into wedges. Place peaches in a medium bowl; add ½ cup of the peach poaching liquid. Refrigerate 20 minutes.
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7Next make strawberry sauce. Combine strawberries, sugar and water in a medium saucepan; stir, over low heat, until sugar dissolves. Simmer, uncovered, for about 5 minutes or until berries are soft. Push mixture through a fine sieve into a medium jug; discard any seeds.
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8Remove cheesecakes from the pan; top with peaches and drizzle with sauce to serve.
Notes
A cheesecake pan is similar to a texas muffin pan, only the base is removable.
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