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.
91 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 | 276 RDI=425 % | 3,780 RDI=1,426 % | 903 RDI=1,237 % | 9,722 RDI=486 % | 40,705 RDI: 486 % |
| Per 100 g | 11 RDI=18 % | 156 RDI=59 % | 37 RDI=51 % | 401 RDI=20 % | 1,682 RDI: 20 % |
| Per person | 34 RDI=53 % | 472 RDI=178 % | 112 RDI=155 % | 1,215 RDI=61 % | 5,088 RDI: 61 % |
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: Poached pears, Citrus tart, Pear and chocolate tart with a hint of mint, Peach and green tea tart, Peach Melba, ... See them all 6
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: European glass, Apple charlotte with toasted brioche, Rice pudding with chestnuts and poached pears, Millefeuille, Diplomat cream, ... 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: Apricot fool, Frozen nougat, Fillings for macaroons, Half-cooked chocolate cake with raspberry coulis, Framboisier, ... See them all 11
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012352 K 24 40 min.
Sautéed pears with custard and orange syrup
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup. February 20th 2011167 K3.7 1 hour 4 min.
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons. February 13th 2013111 K5 50 min.
How to prepare asparagus
Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this. June 26th 2013281 K4.9 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.