Some cosmetic changes in preparation for larger site changes in the works.


Beautiful, Beautiful & Delicious Dessert - Angel Cream Melba

Veteran Member
3783 posts
Joined: Dec 10, 2005


Posted to Thread #7031 at 4:47 pm on Jun 24, 2007

I searched yesterday to find this recipe for KarenUpstateNY's post @7021 and found it, learned that I was getting unexpected company today and lots of it and made this again last night and completed the Peach Melba sauce using Wolfgang Puck's recipe that is on the web. This is the most beautiful presentation and the contrast of the white cream and lovely peach melba is spectacular. I don't recall what magazine I clipped this from years ago it only states in the corner (Institute/Food/Diane Simone Dixon) it may have been Good Housekeeping but the page is not marked.

Angel Cream Melba

3 envelopes unflavored gelatin
4 cups milk
4 teaspoons vanilla extract
4 cups heavy or whipping cream

1 10-oz. package frozen raspberries in quick-thaw pouch
2 teaspoons cornstarch
1 10-oz. package frozen peaches in quick-thaw pouch

Early in Day or Day Ahead:

In 2-quart saucepan, stir gelatin, 1 cup sugar, and 3/4 teaspoon salt; gradually stir in 2 cups milk. Cook over medium heat, stirring frequently, until gelatin is completely dissolved; remove from heat; stir in vanilla and remaining 2 cups milk. Refrigerate until mixture mounds slightly when dropped from spoon, about 30 minutes.*

In large bowl with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold gelatin mixture into
whipped cream. Pour mixture into 12-cup ring mold or Bundt Pan**; refrigerate dessert until set, about 3 hours or overnight.

Meanwhile, prepare Melba Sauce: Thaw raspberries. In 1 quart saucepan, mash raspberries. Stir in cornstarch; cook over medium heat until mixture boils, stirring constantly. Stir in frozen peaches with their syrup until blended. Refrigerate sauce until well chilled.

To serve, unmold Angel Cream onto chilled platter. Spoon some Melba Sauce over Angel Cream; pass remaining sauce.

Makes 24 servings.
220 calories per serving

My notes - *It took approximately 45 minutes for the gelatin mixture to mound from a spoon.

**I used a Bundt Pan and had no problem unmolding the cream onto the platter. I just ran a knife gently around the bundt pan placed it down and it came right out of the pan. It is spectacular, all white and when I add the Melba Sauce it will be heavenly.

I can see this with a Blueberry Sauce.

So if you want a light summer dessert to feed a crowd this is a candidate.

I am linking Wolfgang Puck's Peach Melba Recipe that I used.


Other messages in this thread: