Devon-based Private Chef, Joe Dibley, teaches us how to make a restaurant style dessert of poached peach, raspberry sorbet & vanilla mousse…
Serves 4
MAKE THE POACHED PEACHES
8 donut peaches
Sweet white wine (enough to cover the peaches)
150g caster sugar
1 tsp vanilla paste
2 tbsp of honey
- Place peaches into boiling water for 10 seconds. Drain and pull the skin off. Cut out the stone so you are left with a peach ring.
- Put the peach rings into a pan and cover with the white wine and all the other ingredients. Gently simmer for around 10 mins or until the peaches are soft. Leave them to cool in the liquor.
MAKE THE RASPBERRY SORBET
450g raspberries
175g caster sugar
250ml of water
Juice of half a lemon
- Add the sugar and water to a pan. Simmer and reduce until you have a slightly thickened syrup.
- Blend the raspberries with the lemon juice and sieve to remove the seeds. Mix with the syrup and cool.
- Follow ice cream machine instructions or freeze the mixture in a tub and stir every 20 mins until frozen.
MAKE THE VANILLA MOUSSE
65ml of whole milk
115ml double cream
1 egg yolk
40g caster sugar
1 tsp vanilla paste
1 gelatine leaf (soaked in cold water)
250ml of semi-whipped double cream
- Warm the milk, cream and vanilla together. In a separate bowl, whisk the yolk and sugar together. Add the cream mixture to the eggs and sugar, gradually whisking them together.
- Heat mixture gently to 80C, remove from the heat and stir in the gelatine leaf.
- Once the mixture is cool, fold it into the whipped cream. Pour into a piping bag and cool for at least 4 hours untill slightly set.
PLATING UP
- Put the peaches onto a plate, place a scoop of sorbet onto one of the holes and pipe the vanilla mousse into the other one.
- Garnish with some fresh raspberries, raspberry sauce and crunchy meringue.