Yup! Nicole is right. I like to finish my meals with fruit. However, I allow myself to indulge in something sweet once in a while and her rich, creamy and delicious cheesecake is my exception to the rule. Just to keep the fruit in the equation, I like to complement her cheesecake with some Melba Sauce.
Now, I know I’m going straight to the guillottine with this recipe 😉 but what’s life without taking a little risk? The Melba sauce is indeed a French masterpiece. It was created by the famous French chef August Escoffier to honor the Australian soprano Nellie Melba at the end of the 19th century. I can totally see the frowning foreheads of our French readers (led by my French teacher) asking themselves: has she lost her mind?
Well, I tell you what: of course I do not have Escoffier’s recipe nor has any French ever taught me how to make this gorgeous sauce, but I’m a huge believer in constructive criticism. Therefore, I invite you all (regardless of your citizenship) to comment, correct and/or complete my recipe as you see fit!
After all, what are bloggers for? 😉
Ingredients:
1 cup fresh raspberries
1 Tbsp confectioners’ sugar
1/8 Tsp lemon juice
Directions:
Rinse the raspberries with water, put them in a strainer over a bowl and let them drain fully.
Transfer the raspberries, the sugar and the lemon juice in a blender or a food processor and blend until you obtain a creamy mixture.
Place a small strainer over a soup bowl. Pour some of the raspberry mixture in the strainer and, with the back of a spoon, push the mixture through the strainer so that the seeds remain in the strainer. Repeat the same procedure with the rest of the raspberry mixture.
Pour the sauce in a little pitcher and serve it.
Et voilà, simple et délicieuse! Vive la France! 🙂
Flora's Table 
What a lovely, simple recipe! And photo too!!
Thank you, Miss Marzipan.
Looks delicious. I will try making it next week when we host our Annual Christmas party as an addition to my cheese-cake!
Thank you so much! Just make sure to make enough sauce for your cake. The quantities in the recipe serve two (maybe three) slices.
PS: What do you want me to call you: Chiara or Kiara? 🙂
You can call me Chiara. Kiara is to help my friends that do not speak Italian pronounce my name 🙂 I will let you know how the Melba sauce turns out! I am not the best baker !
Feel free to hold the strainer directly over my mouth.
This one really cracked me up! 😀
No frowning forehead here! This sounds delicious 🙂
Merci beaucoup! Coming from you, it is a huge compliment 🙂
Wow! Thanks! 🙂
Correct it?Sounds good to me!
Thank you, Tonette. That’s very kind of you!
It sounds so tasty! And the photos are very pretty, I was hoping you’d have some Christmas-y ones up when I popped over, you did such a fantastic job on the Halloween ones!! 😀
Thank you so much for you flattering words! You can check my Thanksgiving table out if you want. The next posts will have a “Christmas flavor” and I’ll publish my Christmas table on Christmas Eve. Stay tuned! 🙂
Raspberries are good in any way!!!
Even I, who know it all, could not improve on this recipe. Bravo!
Merci, Gabi.
What a beautiful photo shoot! Melba sauce is perfect for the holiday season and it sounds so simple to make. Take care, BAM
Thank you, Bobbi. It is very simple to make. You’ll see 🙂
This sauce sounds fabulous. 🙂
Thank you, Allison. 🙂