|Preparation||Start to finish|
|2 hours 20 min.||2 hours 20 min.|
'Fill the dishes to three-quarters of their height with vanilla ice-cream; place half a tender-fleshed peach, poached in vanilla syrup, in the centre, the outside of the peach resting on the ice cream; place a stone made of praline marzipan in the hollow, giving the illusion of a real stone. Coat with raspberry purée with a little Chantilly cream added. Cover with a light veil of spun sugar.'
|Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Ice-cream Vacherin, Poire Belle Hélène, Baked Alaska, Profiteroles, ... All|
|Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Quick Strawberry Millefeuille, Chouquettes, Warm apple feuillantines, Strawberries with mint and cream, ... All|
|Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: European glass, Apricot fool, Macarons (the original French macaroons) , Framboisier, Fillings for macaroons, ... All|
|Peach: You can check-out other recipes which use it, like for example: How to poach peaches, Peach and verbena feuilleté, Little caramelized peach tarts, Coupe Augustin, Peach and blackcurrant coupe, ... All|
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