How to... make peach melba with raspberry sauce and vanilla ice cream | FT Life

Chef Rowley Leigh shows you how to master a classic from the summer repertoire: a delicious and cooling combination of champagne-poached peaches with a raspberry sauce and ice cream on the side. Peach melba was born from famed chef Auguste Escoffier's attempt to impress soprano Nellie Melba with this excellent confection. Just add summer... â–º Subscribe to FT Life on YouTube: http://bit.ly/FTLifeSubscribe â–º Subscribe to FT.com here: http://bit.ly/2r8RJzM For more video content from the Financial Times, visit http://www.FT.com/video Twitter: https://twitter.com/ftvideo Facebook: https://www.facebook.com/financialtimes