Braised Peach with Raspberry Sorbet and Elderflower Jelly
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 peach (s)
- 300 g water
- 150 grams sugar
For the sorbet:
- 500 g raspberries
- 100 ml water
- 150 grams sugar
- 1 lemon (s), add the juice
For the sauce: (raspberry mirror)
- 200 g raspberries
- 30 g powdered suar
- Ice :
- 250 ml milk
- 250 ml cream
- 75 grams sugar
- 6 egg yolks
For the jelly:
- 50 ml syrup, (elderflower syrup)
- 50 ml water
- 1 ½ sheet gelatin
- 50 g flour, for the hip and
- 50 g butter
- 50 g powdered suar
- 2 egg whites
For decoration:
- mint
- Berries, fresh
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Peach:
- Halve the peaches. Boil a syrup from water and sugar and add the peach halves. Cover the pot and place in the oven preheated to 150 degrees. The cooking time is approx. 30 minutes and depends on the degree of ripeness of the fruit.
- Remove the peaches, drain them and then peel them. The syrup can be drunk separately diluted with water.
- Raspberry sorbet:
- Puree the raspberries, water, sugar and lemon juice and pass through a sieve. Chill the puree and put it in the running ice cream maker in good time.
- Raspberry mirror:
- Puree the raspberries with the powdered sugar and pass through a sieve. Refrigerate.
- Vanilla icecream:
- Mix the egg yolks, sugar and vanilla pulp well in a metal bowl. Bring the milk and cream to the boil. Place the metal bowl on a water bath and pour in the milk and cream mixture. Peel off on the water bath to the rose, then freeze in the ice machine.
- Elderflower jelly:
- Mix the elderflower syrup with water. Soak the gelatine in cold water and squeeze it out well. Then dissolve in a little warmed elderflower juice. Stir in the rest of the elderflower juice, note the heat exchange! Pour into a shallow bowl and leave to set in the refrigerator for about 3 hours. Then cut into small cubes.
- Hip:
- Melt the butter and mix with the powdered sugar. Then stir in the flour and finally the egg white. Chill for 3 hours. Line a baking sheet with parchment paper. Spread the dough thinly with a spatula and bake in an oven preheated to 150 degrees for about 5 - 7 minutes. Immediately after taking it out, shape it into the desired shape - this can only be done when it is hot.
- Serving:
- Place a scoop of vanilla ice cream on each of the peach halves. Put a scoop of raspberry sorbet in the hip. Decorate with raspberry mirror, elderflower jelly, fresh berries, mint and some powdered sugar.
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