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Peach Melba Sponge

Love.Food's picture
Ingredients
  Cling peach slices 8 Ounce
  Water 2 Cup (32 tbs)
  Raspberry gelatin 3 Ounce
  Pineapple sauce 1 Cup (16 tbs)
Directions

Drain syrup from peaches into a 2 cup measure; add water to make 13/4 cups; pour 1 cup into a small saucepan.
Dice peaches and set aside.
Heat syrup mixture in saucepan to boiling; stir into gelatin in a medium size bowl until gelatin dissolves; stir in remaining syrup mixture.
Place bowl in a pan of ice and water to speed setting.
Chill, stirring several times, just until as thick as unbeaten egg white.
Keeping bowl over ice, beat vigorously with a rotary beater until mixture doubles in volume and mounds softly; fold in diced peaches.
Spoon into a 6 cup mold.
Chill several hours, or until firm.
Just before serving, loosen dessert around edge with a knife; dip mold very quickly in and out of hot water.
Cover with a serving plate; turn upside down; gently lift off mold.
Serve with PINEAPPLE SAUCE.
Pineapple SAUCE Combine 11/2 cups pineap ple juice and 1 package (about 4 ounces) vanilla instant pudding in a small bowl; beat, following label directions.
Let stand several minutes to thicken.
Just before serving, stir lightly. Chill any leftover sauce to serve with plain cake or custard another day.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Dish: 
Pudding
Restriction: 
Vegetarian
Interest: 
Quick
Servings: 
4

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