Coupe Augustin


Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
83 K 4.5/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: September 8th 2013
For 8 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 3 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Coupe Augustin
Peel the peaches in the same way as for tomatoes.

Stage 2 - 3 min.
Coupe Augustin
Cut in half, remove the stone and poach the peach halves in light syrup for a few minutes.

Stage 3 - 5 min.
Coupe Augustin
After poaching, drain and slice the peaches.

Stage 4 - 5 min.
Coupe Augustin
In each dish, put a layer of mint ice cream and lay sliced peaches on top.

Stage 5 - 5 min.
Coupe Augustin
Cover with whipped cream (Chantilly) and pour the raspberry coulis over.

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.
Source: Based on Brigtte's idea, for Augustin, of course.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe280 RDI=110 %3,780 RDI=360 %900 RDI=140 %9,720 RDI=490 %40,710 RDI: 490 %
Per 100 g10 RDI=4 %160 RDI=20 %40 RDI=6 %400 RDI=20 %1,680 RDI: 20 %
Per person30 RDI=10 %470 RDI=50 %110 RDI=20 %1,220 RDI=60 %5,090 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Nuts
How much will it cost?
  • For 8 people : 12.00 €
  • Per person : 1.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Poaching syrup
Poaching syrup

You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Peach and green tea tart, Poached pears, Peach Melba, How to poach peaches, ... See them all 6

Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Pear charlotte, Rice pudding with chestnuts and poached pears, Diplomat cream, Frozen nougat, ... See them all 30

Fresh mint ice-cream
Fresh mint ice-cream

You can get more informations, or check-out other recipes which use it, for example:

Other recipes you may also like
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.22 M 23.8 6 hours 30 min.
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
January 8th 2025532 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30th 2021446 K4.6 5 hours 30 min.
Special small breads
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13th 2010394 K4 6 hours 30 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.
July 14th 2025514 K4.6 12 hours 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page