The Strawberry Melba is a classic, refreshing dessert that serves as a modern interpretation of a foundational French confection. It is traditionally presented as a sundae, built upon a base of rich vanilla ice cream and vibrant, fresh strawberries. The dessert is finished with a smooth, bright fruit sauce, often incorporating raspberries or strawberries. This composition highlights the flavor of peak-season fruit against the creamy, chilled backdrop of the ice cream.
The Original Inspiration: Peach Melba’s Creation
The concept for the “Melba” dessert originated in the late 19th century with the French chef Auguste Escoffier, who was working at the Savoy Hotel in London. Escoffier created the dessert in 1893 to honor Dame Nellie Melba, the famous Australian soprano. The initial presentation, which he called Pêche au Cygne (peach with a swan), was a theatrical display of poached peaches and vanilla ice cream served with an ice sculpture of a swan.
The swan motif was a direct reference to the opera Lohengrin, in which Melba was starring. Escoffier later simplified the recipe while working at the Carlton Hotel, replacing the ice sculpture with a simple, brilliant raspberry purée. This streamlined version, consisting of poached peaches, vanilla ice cream, and raspberry coulis, became the definitive Pêche Melba. The modern Strawberry Melba adapts this original structure by substituting the peaches for a more readily available berry.
Key Ingredients and Flavor Profile
The success of the Strawberry Melba hinges on the interplay between three primary components: the fruit, the ice cream, and the sauce. Vanilla ice cream provides a smooth, fatty base, acting as a neutral canvas that allows the fruit’s complex aroma to dominate.
The strawberries themselves are typically fresh and often lightly macerated with sugar and lemon juice. This process draws out the fruit’s natural juices to create a syrupy layer. This maceration intensifies the berry’s characteristic tartness and sweetness, which balances the high sugar content of the ice cream. The final element is a fruit coulis, a smooth sauce made by puréeing and straining raspberries or strawberries. The inclusion of a raspberry coulis introduces a bright, acidic counterpoint that cuts through the richness of the vanilla ice cream.
Assembly: Preparing the Strawberry Melba
The construction of a Strawberry Melba is simple, prioritizing the visibility of its distinct layers for an appealing presentation. Preparing the coulis involves briefly heating the fruit with sugar until softened, then blending and straining the mixture through a fine-mesh sieve to achieve a smooth texture. Fresh strawberries should be hulled, sliced, and allowed to sit with granulated sugar for at least 10 minutes to develop their flavorful syrup.
The dessert is assembled in a glass dish, beginning with a layer of the macerated strawberries and their accumulated syrup. One or two scoops of vanilla ice cream are placed on top of the fruit. The final step is to generously pour the chilled fruit coulis over the ice cream, allowing the sauce to cascade down the sides. A light garnish, such as fresh mint leaves or a dusting of crushed pistachios, adds a final element of color and texture before serving.