
Poached peaches with fresh mint nougat glace and Amaretto jelly

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To make the molds for the nougat glace we use clear PVC tape (6 cm wide), which you can buy in specialty kitchen shops. We roll it into cylinders about 1 1/4 inches in diameter, secure with tape, then put these inside small pastry cutters of the same size to hold them steady. Alternatively, you could use 4 flexible molds around 2 1/2 inches tall and 1 1/4 inches in diameter or even use a deep ice cube tray and give everyone 3 cubes each.
ingredients
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serves: 4
3 firm but ripe peaches
1 3/4 cups superfine sugar
1/2 stick cinnamon
1 star anise
8 leaves mint (to garnish)
For the nougat glace:
17 tablespoon whipping cream
1 bunch (about 1 ounce) fresh mint
3 large eggs (whites)
1/4 cup superfine sugar
For the Amaretto jelly:
1 1/2 ounces water
2 g gelatine leaves (soaked in water and squeezed)
4 tablespoon Amaretto liqueur
For the ginger custard:
1/4 cup egg yolks (from about 3 large eggs)
1/4 teaspoon ground ginger
2 1/2 tablespoons superfine sugar
1/2 cup milk
1/2 cup whipping cream
Servings Per Recipe: 4
Amount per Serving
Calories: 621
- Total Fat: 23.9 g
- Saturated Fat: 12.5 g
- Trans Fat: 0 g
- Cholesterol: 360.9 mg
- Sodium: 84 mg
- Total Carbs: 86.6 g
- Dietary Fiber: 2.6 g
- Sugars: 80 g
- Protein: 11.2 g
preparation

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