Can you believe that there was a time when the glorious Peach Melba didn't exist? Legend has it Escoffier developed it in honour of Australian opera singer Dame Nellie Melba, serving up the peach and raspberry creation in an ice sculpture of a swan.
Not to be outdone by the OG roi des cuisiniers et cuisinier des rois, we’ve recreated his decadent dessert in our own image by pairing peach of the vines (a particularly succulent type of late-ripening peach that grows among grapevines) with tayberry (a cross between raspberry and blackberry) and white chocolate. Splash this operatic concoction over cold sparkling to take your Christmas morning buck’s fizz to new levels of opulence.
White chocolate liqueur, peche de vigne liqueur, and tayberry liqueur.
How to serve
Stick it in the freezer for half an hour, pour one third of the bottle into a champagne glass and top up with your favourite sparkling.