INGREDIENTS

INSTRUCTIONS

Start by preparing the custard. Place the milk into a pan and gently
heat. Split open the vanilla pod and scrape out the seeds and add to
the milk.  2 Separate the eggs and place the whites in a large bowl and
set  aside. Place the yolks into a medium bowl and stir in the sugar.
3 Pour over the warmed milk. Lightly whisk together and return to the
pan. Heat until thickened.  4 In a saute pan, pour in the hot milk and
hot water, and gently  bring to the boil. Using an electric whisk,
whisk the egg whites to  soft peaks.  5 Continue whisking, gradually
adding 2 tbsp caster sugar until it  forms a stiff glossy mixture.  6
Remove the custard from the heat and stir in the double cream.
Transfer the custard to a jug and set aside.  7 Using 2 dsp and a bowl
of hot water, shape the meringues into  quenelles. Carefully place
three into the simmering liquid and poach  for a minute each side.  8
Remove from the liquid and drain on a plate lined with kitchen  paper.
Keep six whole raspberries for decoration and put the rest  into a
sieve set on a bowl. Mash with a fork, pushing through a  sieve.
Discard the pips.  9 Flood a shallow serving dish with custard and
drizzle over the  raspberry sauce. With a skewer make swirls in the
custard. Arrange  six peaches in the custard and place the meringues in
the centre.  Decorate with the reserved raspberries and a mint sprig.
Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 139.5mg
Sodium: 53.9mg
Potassium: 293.5mg
Carbohydrates: 14.9g
Fiber: 4.6g
Sugar: 9.4g
Protein: 6.1g