Summary

Ingredients

• 4 peach (s), white fleshed, fresh
• 500 ml white wine
• 20 ml peach liqueur
• 100 g suar
• 2 dashes lime juice

For the Sabayon:

• 80 ml Campari
• 1 splash orange juice
• 1 orange (s), grated zest it
• 4 egg yolks
• 50 grams sugar
• 1 sheet gelatin soaked in water for 0 minutes and squeezed out
• 1 pinch (s) salt
• 100 ml cream

For the sauce:

• 2 cl crème de cassis
• 150 g currants, black
• 0.25 ¼ orange (s), juice it
• 10 ml red wine
• 1 stick cinnamon, /2 small

For the sorbet: (thyme ice cream)

• 1 bunch lemon thyme
• 300 ml milk
• 200 ml cream
• 140 g suar
• 6 egg yolks

For the set:

• powdered sugar
• 1 tablespoon pistachios, very finely chopped
• 4 sprigs mint
• 8 fruits the season, halved, e.g. strawberries

Print Recipe Pin Recipe

Instructions

1. Score the skin of the peach several times and place it in boiling water until the skin can be peeled off. Quench immediately in cold water.
2. Bring the wine, lime juice, peach liqueur and sugar to the boil in a saucepan that can just hold all the peaches side by side. Put in the peeled peaches, set aside and cover and let stand. The fruits should be completely covered, possibly weight down with a plate.
3. For the foam, stir the egg yolks and sugar until creamy and beat in steam until the mixture thickens. Add the gelatine and stir everything cold again. Add all other ingredients without the cream and season to taste.
4. Only fold in the thick whipped cream shortly before serving.
5. For the cassis sauce, simmer the currants with all the other ingredients for 5 minutes, puree with the blender and pass through a sieve, set aside.
6. For the ice cream, bring the milk, cream and thyme to the boil, set aside and cover and let stand for 10 minutes. Then pass the mass through a sieve. Beat the egg yolks and sugar until foamy, mix with the cream-thyme mixture and carefully heat to almost 80 ° with constant beating, allow to cool and freeze in the ice cream maker.
7. Spread a cassis sauce ring on large flat plates in the middle, place a well-drained peach in the middle and pour the campari foam, in which the thick cream was previously folded in, over the peaches. Draw the cassis sauce and campari foam together to form a pattern. Place the thyme ice cream next to it and sprinkle the rest of the plate with powdered sugar and pistachios. Garnish with a few fruits and mint leaves.
8. You can also halve the peaches, remove the core and, without cassi sauce, place 2 halves each on the cut not quite in the middle, cover with the camparian foam and place the cassis sauce next to it, decorate with a few currants and serve the thyme ice cream on the opposite side of the peaches.
9. Tip:
10. If you don`t have an ice cream machine, you can put the mass in a mold in the freezer for several hours. Let thaw a little before serving, scrape off the ice crystals if necessary, mix everything well and form dumplings with 2 tablespoon.