|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: St Tropez tart, Ice-cream Vacherin, Rum babas, Cranachan, Saint Honoré cake, ... All|
|Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Little caramelized peach tarts, Baked Alaska, Profiteroles, Ice-cream Vacherin, ... All|
|Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Fillings for macaroons, Apricot fool, Half-cooked chocolate cake with raspberry coulis, Warm apple feuillantines, ... All|
|Peach: You can check-out other recipes which use it, like for example: Little caramelized peach tarts, Peach and verbena feuilleté, Coupe Augustin, Peach and blackcurrant coupe, How to poach peaches, ... All|
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