Peach melba board.
Cook time: 8 mins | Prep time: 15 mins | Serves: 4
Ingredients.
2 cups ricotta, can use low-fat ricotta
1 large firm peach, cut into wedges
1 teaspoon rose water, can omit
1 cup frozen raspberries
1 small lemon, juice
2 tablespoons honey
1 teaspoon chilli flakes
1/4 cup sliced almonds, lightly toasted
Garnish:
12 mint leaves
1 teaspoon dried rose petals
10g honeycomb
Serve with:
Shortbread or crusty bread stick
Method.
1. To make the raspberry coulis get a small saucepan and add raspberries and lemon juice. Simmer on low for 3-4 minutes. Cool and pass through a sieve to discard seeds. Add honey and chilli flakes, mix and set aside.
2. Heat a skillet pan on high with 1 tablespoon of butter or coconut oil. Grill peaches on each cut side for 2 minutes. Set aside to cool, add rose water iff using.
3. Whisk the ricotta until smooth. On a 30cm round board evenly dollop the ricotta. Spread with the back of a spoon, making rivets.
4. Add grilled peach wedges, drizzle raspberry coulis over peaches and add toasted almonds.
5. Garnish with mint, rose petals and/or honeycomb pieces. Serve with any shortbread biscuit or crusty bread stick.
