Light Peach Melba

📝 Ingredients

• 4 ripe but firm peaches (about 150 g each)
• 60 g caster sugar
• 750 ml water
• 1 tsp vanilla extract
• 250 g frozen raspberries
• 20 g icing sugar
• ½ lemon (for the juice)
• 400 g Greek yoghurt, 2% fat
• 1 ½ tbsp honey (30 g)
• 30 g flaked almonds

🍴 Utensils

• Flat airtight container
• 20 cm saucepan with lid
• Slotted spoon
• Stick blender
• Fine sieve
• Frying pan

📖 Steps

1. Start with the frozen yoghurt: mix the Greek yoghurt and honey in a bowl, then spread it 2 to 3 cm thick in a flat container. Put the lid on and freeze for 2 h 30 min, stirring vigorously with a fork every 45 minutes to break up the ice crystals.
2. Take the raspberries out of the freezer and leave them to thaw in a bowl at room temperature. In a 20 cm saucepan, just wide enough for the 4 peaches, bring the water, caster sugar and vanilla to the boil, stirring until the sugar has dissolved.
3. Wash the peaches and cut a small cross in the skin at the base. Lower the heat to keep a gentle simmer, add the peaches, cover and poach for 5 to 8 minutes depending on ripeness, turning them halfway, until a knife slides in without resistance.
4. Lift out the peaches with a slotted spoon and let them cool for 5 minutes, then peel off the skin by pulling from the cross: it comes away on its own. Halve each peach, remove the stone and return the halves to the syrup off the heat. Leave to cool, then refrigerate for at least 1 hour.
5. Make the coulis: blend the thawed raspberries with the icing sugar and the juice of the half lemon for 30 seconds. Push it through a fine sieve with the back of a spoon to remove the seeds, then set aside in the fridge.
6. Toast the flaked almonds in a dry frying pan over a medium heat for 3 to 4 minutes, stirring constantly, until golden and fragrant. Tip them straight onto a plate: left in the hot pan, they burn in seconds.
7. Take the frozen yoghurt out of the freezer 10 minutes before serving so it softens slightly, then shape 4 scoops with an ice cream scoop or two tablespoons dipped in hot water.
8. Place 2 drained peach halves and a scoop of frozen yoghurt in each of 4 dessert glasses, drizzle generously with raspberry coulis and sprinkle with toasted almonds. Serve straight away, before the yoghurt melts.