This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
89 K 4.5/5 (25 reviews)
30 min.
Easy
12.00 €
8 people
6 IngredientsLast modified on: September 8th 2013
For 8 people, you will need:
- 1
4 peaches - 2
750 ml poaching syrup - 3
400 ml fresh mint ice-cream - 4
500 ml Chantilly cream - 5
150 ml fruit coulis (fruit purée) - 6
100 g toasted flaked almonds - Total weight: 2,420 grams
Times for this recipe
Preparation: 25 min.
Cooking: 3 min.
All in all: 30 min.
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.
Peel the peaches in the same way as for tomatoes.
Stage 2 - ⌛ 3 min.
Cut in half, remove the stone and poach the peach halves in light syrup for a few minutes.
Stage 3 - ⌛ 5 min.
After poaching, drain and slice the peaches.
Stage 4 - ⌛ 5 min.
In each dish, put a layer of mint ice cream and lay sliced peaches on top.
Stage 5 - ⌛ 5 min.
Cover with whipped cream (Chantilly) and pour the raspberry coulis over.
Finish with a scattering of toasted flaked almonds.
Serve right away.
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 recipe | 280 RDI=110 % | 3,780 RDI=360 % | 900 RDI=140 % | 9,720 RDI=490 % | 40,710 RDI: 490 % |
| Per 100 g | 10 RDI=4 % | 160 RDI=20 % | 40 RDI=6 % | 400 RDI=20 % | 1,680 RDI: 20 % |
| Per person | 30 RDI=10 % | 470 RDI=50 % | 110 RDI=20 % | 1,220 RDI=60 % | 5,090 RDI: 60 % |
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
You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Poached pears, Peach Melba, Peach and green tea tart, How to poach peaches, ... See them all 6
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Diplomat cream, Strawberry Charlotte, Warm apple feuillantines, Quick Strawberry Millefeuille, ... See them all 30
Fresh mint ice-cream
You can get more informations, or check-out other recipes which use it, for example:
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: European glass, Apricot fool, Warm apple feuillantines, Fruit crémeux, Fillings for macaroons, ... See them all 11
Other recipes you may also like
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel. February 21th 2011272 K4 2 hours 25 min.
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside. February 21th 2011354 K3.7 50 min.
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish. December 6th 2012201 K3.8 1 hour 15 min.
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried. May 24th 2022224 K5 1 hour 30 min.
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven. February 1st 2015234 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.