|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.'
|Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Warm apple feuillantines, Quick Strawberry Millefeuille, Strawberry Charlotte, Key Lime Pie for Jeremy, ... All|
|Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Ice-cream Vacherin, Baked Alaska, Poire Belle Hélène, Little caramelized peach tarts, ... All|
|Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Fillings for macaroons, Fruit crémeux, Frozen Nougat, Macarons (the original French macaroons) , European glass, ... All|
|Peach: You can check-out other recipes which use it, like for example: How to poach peaches, Peach and blackcurrant coupe, Coupe Augustin, Peach and green tea tart, Peach and verbena feuilleté, ... All|
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