| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
|
|
Ripe peaches |
|
|
Orange juice for poaching |
| 1 |
|
Vanilla pod; seeds removed |
| 1 |
pt |
Skimmed milk |
| 1 |
ts |
Cornflour; slaked with a |
|
|
; little water |
| 1 |
ts |
Ground cinnamon |
| 2 |
|
Free-range egg yolks |
| 1 |
tb |
Raw cane sugar |
|
|
Pur.ed raspberries to serve |
| 1 |
|
Sprig fresh mint to garnish |
INSTRUCTIONS
FOR THE CINNAMON ICE CREAM
1. Pour sufficient orange juice over the peaches to cover them and poach
gently for 3 minutes. Drain, skin and refrigerate until required.
2. Place the vanilla pod in a small pan with the milk, bring slowly to the
boil and add the cornflour and cinnamon.
3. Stir until thickened, then lower the heat and simmer for 2 minutes
4. Whisk the egg yolks and sugar together and pour on the hot milk. Return
to a clean pan and cook over a low heat (do not allow the custard to boil)
until the mixture coats the back of a spoon.
5. Transfer to an ice cream machine and churn for 15 minutes.
6. Place the peaches on individual serving plates. Spoon a little raspberry
puree around the base of each and arrange a quenelle of cinnamon ice cream
on top. Garnish with a sprig of mint.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”