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Fresh Peach Melba Parfait Recipe with Easy Raspberry Coulis for Summer Bliss

Fresh Peach Melba Parfait - featured image
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A refreshing summer dessert featuring layers of juicy peaches, creamy mascarpone, and tart raspberry coulis, perfect for gatherings and easy to prepare.

Ingredients

Scale
  • 3 medium fresh peaches, peeled and sliced (ripe but firm)
  • 8 oz (225 g) mascarpone cheese
  • 1 cup (240 ml) heavy cream, cold
  • 1/4 cup (50 g) granulated sugar, adjust to taste
  • 1 tsp pure vanilla extract
  • 1 cup (125 g) fresh or frozen raspberries
  • 2 tbsp (25 g) powdered sugar
  • 1 tbsp fresh lemon juice
  • 1/4 cup (30 g) toasted sliced almonds
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the peaches by blanching them in boiling water for 30 seconds, then plunging into ice water. Peel the skins off and slice peaches into thin wedges about 1/4-inch thick. Set aside.
  2. Make the raspberry coulis by combining raspberries, powdered sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally until raspberries break down and sauce thickens slightly. Remove from heat and strain through a fine mesh sieve to remove seeds. Let cool completely.
  3. Whip the cream and mascarpone by beating mascarpone cheese with vanilla extract and half the sugar until smooth in a chilled large bowl. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold whipped cream into mascarpone mixture until combined and fluffy.
  4. Assemble the parfaits by spooning a layer of mascarpone-cream mixture (about 1/4 cup) into each serving glass. Add a layer of peach slices, then drizzle with about 1 tbsp raspberry coulis. Repeat layers until glasses are filled, finishing with coulis on top. Sprinkle toasted almonds and garnish with mint leaves.
  5. Chill the parfaits in the refrigerator for at least 30 minutes before serving to let flavors meld and texture set. Serve chilled.

Notes

Use ripe but firm peaches for best texture. Chill mixing bowls and beaters for better whipped cream volume. Gently fold whipped cream into mascarpone to avoid deflating. Strain raspberry coulis for a smooth sauce without seeds. Assemble close to serving time or chill up to 24 hours. Peaches soften over time when refrigerated. For dairy-free version, substitute coconut cream and dairy-free mascarpone alternative.

Nutrition

Keywords: peach melba, parfait, raspberry coulis, summer dessert, easy dessert, fresh peaches, mascarpone, gluten-free dessert

Find it online: https://milacook.com/fresh-peach-melba-parfait-recipe-with-easy-raspberry-coulis-for-summer-bliss/