Ingredients for 4 people
- 3 Yellow Peaches
- 150 g granulated sugar
- 1 Bourbon vanilla pods
- 200 g Cream
- 80 g sugar cane
- 200 g Raspberries
Ingredients for the "tuiles"
- 40 g sliced almonds
- 40 g almond flour
- 60 g Butter
- 60 g Sugar
- 40 g pasteurized albumen
Ingredients for vanilla ice cream
- 100 g pasteurized egg yolks
- 200 g Sugar
- 300g fresh cream
- 300 g fresh milk
- 1 Bourbon vanilla pods
Preparation:
Cut the peaches in half and preserve them vacuum packed with sugar at 70° in a steam oven for 40 minutes.
For the tuiles mix all the ingredients except the sliced almonds and place in the refrigerator at least for 2 hours.
In a non-stick cake pan mould small piles and place in between the sliced almonds. Bake at 170 degrees until the mixture acquires a golden colour, lay on the work surface and cut with the desired shape.
For the ice cream mix the egg yolks with sugar, vanilla and pasteurise by adding milk and hot cream, then cool and place in ice cream freezer.
With a parisienne make some peach pearls.
Cook the raspberries with low heat with sugar cane and whip for few minutes.
Whip up the cream not too thick.
Compose the plate as in the picture.
