For 8 people, you will need:
- 0
4 peaches - 1
750 ml Poaching syrup - 2
400 ml Fresh mint ice-cream - 3
500 ml Chantilly cream - 4
150 ml Fruit coulis (fruit purée) - 5
100 g Toasted flaked almonds - Total weight: 2,420 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 25 min. | 3 min. | 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Peel the peaches in the same way as for tomatoes.
Stage 2 - 3 min.
Cut in half, remove the stone and poach the peach halves in light syrup for a few minutes.
Stage 3 - 5 min.
After poaching, drain and slice the peaches.
Stage 4 - 5 min.
In each dish, put a layer of mint ice cream and lay sliced peaches on top.
Stage 5 - 5 min.
Cover with whipped cream (Chantilly) and pour the raspberry coulis over.
Finish with a scattering of toasted flaked almonds.
Serve right away.
Finish with a scattering of toasted flaked almonds.
Serve right away.
Remarks
You can use vervain-flavour ice cream (popular in France) instead of mint.
Keeping:
Just a few minuted once in the dish.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,940 Kcal or 12,309 Kj | 50 gr | 615 gr | 229 gr |
| 147 % | 19 % | 58 % | 35 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 121 Kcal or 507 Kj | 2 gr | 25 gr | 9 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 367 Kcal or 1,537 Kj | 6 gr | 77 gr | 29 gr |
| 18 % | 2 % | 7 % | 4 % |
How much will it cost?
- For 8 people : 11.98 €
- Per person : 1.50 €
Note : These prices are only approximate.
Source
Based on Brigtte's idea, for Augustin, of course.More recipes?
This recipe uses (among others) | Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Pear verbena tarts, Poire Belle Hélène, Peach and green tea tart, How to poach peaches, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Viennese chocolate cups, Mini Mont-Blanc choux puffs, Pavlova, European glass, St Tropez tart, ... All |
 | Fresh mint ice-cream: You can get more informations, or check-out other recipes which use it, for example: |
 | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Half-cooked chocolate cake with raspberry coulis, Macarons (the original French macaroons) , Fillings for macaroons, Framboisier, ... All |
Other recipes you may also like
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.121K4.8 2 hours 35 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.272K5 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.294K4.0 1 hour 11 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.233K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question