This dessert is a tribute to one of the most famous soprano opera singers of the Victorian era, Nellie Melba, by one of the most famous chefs of the time, Auguste Escoffier (who enjoyed naming his dishes after famous patrons and friends).
A light and fluffy version of Escoffier's dish, the jar is layered with vanilla cake, raspberry mousse, fresh raspberries, poached peaches, vanilla crumble, and vanilla custard. If Nellie Melba were singing at the Met, we're pretty sure she'd order it for delivery.
Raspberry Puree (red raspberries, cane sugar, fruit pectin, citrus and ascorbic acids)
Heavy Whipping Cream
Milk (reduced fat)
Tahitian Vanilla Beans
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.