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? 😉
1 cup fresh raspberries
1 Tbsp confectioners’ sugar
1/8 Tsp lemon juice
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! 🙂