Peach Gratin with Rosemary Honey Parfait

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Peach Gratin with Rosemary Honey Parfait
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h.
Ready in
Calories:
724
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories724 kcal(34 %)
Protein9.4 g(10 %)
Fat49.8 g(43 %)
Carbohydrates60 g(40 %)
Author of this recipe:

Ingredients

for
4
For the parfait
1 tablespoon
4
20 grams
80 grams
300 milliliters
zested, 0.5 lemon Lemons
For the gratin
10
small Peaches (Preferably vineyard peaches)
1 bottle
White wine (such as Riesling)
6 tablespoons
1 stalk
1
2 tablespoons
200 milliliters
2 tablespoons
In addition
4

Preparation steps

1.

For the parfait: Chop rosemary finely. Whisk egg yolks with lime blossom honey and forest honey in a bowl. Set on a hot water bath and beat until mixture thickens. Remove from the water bath and cool, stirring. Whip cream. Fold in cream and lemon zest into honey mixture. Pour into a mold and freeze for 4-5 hours.

2.

For the gratin: Rinse peaches. Combine white wine, sugar, cinnamon, star anise and slit vanilla pod in a large pot and bring to a boil. Add peaches and simmer for about 6-8 minutes or until peaches become soft. Remove peaches with a slotted spoon.

3.

Simmer down syrup until it thickens slightly and strain through a sieve. Halve, pit and peel peaches. Arrange peaches in ramekins. Whisk butter into hot syrup. Beat cream until stiff and fold into syrup and spread on peaches. Dust with powdered sugar and brown lightly under a hot broiler, watching carefully. 

4.

Cut parfait into slices and place on top of peach gratins. Garnish with rosemary, dust with powdered sugar and serve.