Poached peaches with fresh mint nougat glace and Amaretto jelly
by:
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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
1. The day before you want to make this dessert, put the whipping cream for the nougat glace into a pan with the fresh mint and heat until it starts to steam (175°F if you have a thermometer). Take off the heat, allow to cool and put iii the fridge for a day to let the flavor infuse.
2. Take the cream and mint mixture from the fridge and pass through a fine sieve, pressing the mint leaves down to extract the maximum flavor. Put into a mixer and whip until it makes firm peaks, then transfer to a howl.
3. Clean the bowl of the mixer thoroughly, then put in the egg whites and whisk until they start to foam and white bubbles appear around the bowl. Very slowly, add the sugar, whisking continually until the mixture makes stiff peaks. Stop the machine and carefully fold in the reserved mint cream, keeping as much air inside the mixture as possible. Spoon the mixture into the molds, smoothing the top. Put into the freezer for at least 4 hours.
4. To make the Amaretto jelly, warm the water in a pan and melt the gelatin into it. Stir in the Amaretto and pout into a bowl. Put into the fridge for around an hour to set.
5. To make the ginger custard, put the egg yolks, ginger and sugar into a bowl with 1 3/4 tablespoons of the milk. Put the rest of the milk and cream in a pan on the burner, and when almost boiling add the egg yolk mixture and cook (at 185°F if you have a thermometer) until thick enough to coat the back of a wooden spoon.
6. It should leave a clean mark if you run your finger across it. If not, cook it a little longer. Take off the heat and leave to cool. Lay a piece of plastic wrap over the surface to stop a skin from forming and put into the fridge until you need it.
7. To serve, spoon some custard on to each of 4 plates, take your cylinders of nougat glace from the freezer and arrange 2 per person on top of the custard. Put a mint leaf on top of each — it will stick to the cream. Lift the peaches from their juice, and arrange alongside, together with scoops of the Amaretto jelly.
1
comments