Sous vide peaches with raspberry ice cream and vanilla meringue
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.
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.
Peaches
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
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
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
Meringues
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.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
Meringues
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
1 comments
Look lovely! Great idea
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