|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: Millefeuille, Strawberries with mint and cream, Chouquettes, Strawberry Verveine Tart , Pavlova, ... All|
|Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Profiteroles, Ice-cream Vacherin, Little caramelized peach tarts, Poire Belle Hélène, ... All|
|Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Macarons (the original French macaroons) , Framboisier, European glass, Frozen Nougat, Coupe Augustin, ... All|
|Peach: You can check-out other recipes which use it, like for example: Little caramelized peach tarts, Coupe Augustin, Peach and verbena feuilleté, Peach and mint salad , Peach and green tea tart, ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)