Creamy peach melba

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen Smoothies
Serves: 2

This is our liquid interpretation of the classic dessert peach Melba, combining peaches and raspberries in two beautiful layers. Although it’s not as sweet as the original dessert, it’s very fruity and also creamy, thanks to the addition of tahini. Even though it has two layers, you only need one quantity of smoothie ingredients to make it. Simply start by making the peach layer, divide half of it between two glass jars, then blend the rest with the raspberries to get the pink layer.

Ingredients

Quantity	Ingredient

For the peach layer

Quantity	Ingredient
3	medium-sized ripe peaches, stones removed
1/2	frozen banana
2 tablespoons	hulled tahini
125ml	oat or almond milk
1 tablespoon	lemon juice
1/2 teaspoon	ground vanilla or vanilla extract
2	ice cubes

For the raspberry layer

Quantity	Ingredient
120g	frozen raspberries

For the topping

Quantity	Ingredient
thin slices	firm but ripe peach
	desiccated coconut
	hemp seeds,chia seeds or bee pollen

Method

Roughly chop the peaches and add them to a blender along with the rest of the peach layer ingredients.
Blend on a high speed until completely smooth.
Divide half of the peach layer smoothie between two medium-sized glass jars (as featured in the photo), leaving the other half in the blender. Add the raspberries to the blender and blend until they are fully incorporated and the mixture turns pink.
Slowly pour the raspberry layer on top of the peach layer, working your way from the outside to the inside of the glass jar (as the raspberry layer is heavier). To create a marbled effect, simply run the back of a teaspoon up and down along the inside of the glass jar. Be careful not to mix too much or the layers will blend into one. Finish with a few peach slices, as well as a sprinkling of coconut and seeds.

Tags:: vegetarian; healthy; smoothies

Creamy peach melba

Ingredients

For the peach layer

For the raspberry layer

For the topping

Method

Recipes

Books

Authors

Collections

Store

The Feed