How to Make Peach Melba Smoothie
Serves: 2
Preparation time: 2 hours
Cooking time: 15 mins
Ingredients needed to make Peach Melba Smoothie:
In:
- 12 oz fresh raspberries
- 16 oz frozen peaches
- 2 cups milk
- 1 tsp almond extract
- 2 tbsp + 1/3 cup sugar
For the jelly:
- 5 fl oz peach puree
- 1 ½ gelatin leaves
- Sugar, to taste
Cooking instructions for Peach Melba Smoothie:
- To make the jelly, soak the gelatin leaves in cold water for half an hour or until they soften.
- Pour the peach puree into a pan and heat it until it begins to simmer.
- Squeeze the gelatin leaves to discard any extra water and add them to the simmering puree.
- Whisk them thoroughly until they dissolve and add the sugar according to your preference of sweetness.
- Whisk the puree further until the sugar melts and transfer it to a deep tray.
- Spread and level its surface with a spatula and leave it in the fridge until it sets.
- Dump the raspberries into your blender and pulse them into a smooth puree.
- Pass the puree through a fine sieve into medium sized bowl and press the residues firmly with a spoon to extract as much liquid as possible.
- Add the sugar to the puree and whisk them until the sugar dissolves.
- Clean you blender and dump the frozen peaches into it.
- Empty the cup of sugar over them, along with the milk.
- Add the almond extract and pulse them into a smooth puree.
- Once the jelly sets, remove it from the tray and dice it into small cubes.
- Place few cubes into a tall glass and fill 1/3 of it with the peach puree
- Spoon a couple of tbsp of the raspberry puree and top it up with another layer of the peach puree.
- Add more peach cubes over it and finish it off with final lashing of raspberry puree.
- Stir with a straw and garnish with rest of the jelly cubes.
- Insert the straw into the smoothie and serve chilled.
Image credit: Wikimedia Commons
