Strawberry Melba Recipe

Name: La Petite Maison (LPM) Dohas Strawberry Melba Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 cup fresh or frozen raspberries; 3 tbs granulated sugar; 1 tsp fresh lemon juice; 2 tbsp water; 6 pieces almond macaroons or crisp tuile pieces (store-bought or homemade); 1 pint fresh strawberries, hulled and sliced; 2 tsp granulated sugar; 1 tsp fresh lemon juice; 4 scoops vanilla ice cream (preferably high quality); 4 leaves fresh mint leaves; 2 tsp toasted sliced almonds; 1 tsp powdered sugar

Inspired by La Petite Maison (LPM) Doha

Time35m

Serves2

Make Strawberry Melba Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Raspberry Sauce

1 cup fresh or frozen raspberries

3 tbs granulated sugar

1 tsp fresh lemon juice

2 tbsp water

Macaroons / Crumble (optional crisp component)

6 pieces almond macaroons or crisp tuile pieces (store-bought or homemade)

Strawberries

1 pint fresh strawberries, hulled and sliced

2 tsp granulated sugar

1 tsp fresh lemon juice

Ice Cream

4 scoops vanilla ice cream (preferably high quality)

Garnish (optional)

4 leaves fresh mint leaves

2 tsp toasted sliced almonds

1 tsp powdered sugar

Method

Raspberry Sauce

Cook and strain

Place 1 cup raspberries, 3 tablespoons granulated sugar, 1 teaspoon lemon juice and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over medium heat, stirring and crushing berries with the back of a spoon. Simmer 4–5 minutes until berries break down and sauce slightly thickens.

Finish

Remove from heat. Pour the mixture through a fine-mesh sieve into a bowl, pressing solids with a spoon to extract as much purée as possible. Discard seeds. Taste and adjust sweetness or lemon as needed. Let cool to room temperature, then chill in refrigerator if not using immediately.

Macaroons / Crumble (optional)

If using store-bought macaroons or tuile, break into bite-sized pieces. If using almonds, toast sliced almonds in a dry skillet over medium heat 1–2 minutes, stirring, until fragrant and lightly golden. Set aside to cool.

Strawberries

Place hulled and sliced strawberries (about 1 pint) in a bowl. Sprinkle with 2 teaspoons granulated sugar and 1 teaspoon lemon juice. Toss gently and let macerate 10–15 minutes at room temperature until juices form but berries remain slightly firm.

Assembly

Scoop two generous scoops of vanilla ice cream into each serving dish (recipe makes 2 servings of two scoops each, or 4 single-scoop servings).

Spoon half of the macerated strawberries over the ice cream, reserving juices.

Drizzle 2–3 tablespoons of the strained raspberry sauce over each portion (adjust to taste). If you reserved any strawberry juices from maceration, drizzle a little of those as well for extra fruit flavor.

Scatter pieces of macaroons or tuile and a sprinkle of toasted almonds over the top for crunch.

Garnish with fresh mint leaves and a light dusting of powdered sugar, if desired. Serve immediately.