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Sous vide peaches with raspberry ice cream and vanilla meringue

By September 15, 2016 , , ,

This is my take on a peach melba, call it deconstructed if you will. 

The recipe involves 3 steps; 1. sous viding the peaches 2. making the ice cream and 3. making the meringues. It will take some time, so do give yourself at least 6 hours when making this. Especially to allow the ice cream enough time to set. 

3 peaches halved and stone removed
100ml lillet vermouth
50ml sugar syrup

Vacuum pack the peaches with the vermouth and syrup and sous vide at 82c for 40 min

once finished place in cold water to stop the cooking process

Raspberry ice cream
250g raspberries
20g icing sugar
2 egg whites
100ml double cream, lightly whipped
150g caster sugar
75ml water

Puree the raspberries and the icing sugar together in a food processor until smooth and Whip the egg whites until stiff with an electric whisk or food mixer
In a pan heat the sugar and water together until it reaches 120c
You will need to add this to the egg whites, so start the whisk and pour the sugar syrup into the egg whites keep whisking until the meringue has cooled back down again
Stir through the puree and the cream and then place in an ice cream maker and churn

Once made place in the freezer until ready to serve

1 egg white
50g icing sugar
10ml vanilla bean paste

Whisk the egg white until they form stiff peaks 

Add the vanilla bean paste and start to add the sugar slowly until the mixture starts to become glossy and firmer
Place the meringue mix in a piping bag and pipe into small rounds about 2cm wide
Place in a low oven 120c (fan) 130c (normal) for 30 mins

You can add some fresh raspberries for garnish if you like.

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