John Myers
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Berry Ice Cream, Grilled Peach, White Chocolate and Zabaione
The perfect berry ice cream, grilled peach, white chocolate and zabaione recipe with a picture and simple step-by-step instructions.
Berry ice cream:
- 500 g Frozen berry mix
- 3 Pc. Lemons
- 200 g Sugar
- 200 ml Water
Grilled peach:
- 200 ml Wine (rosé)
- 3 Pc. Peaches
- Rosemary
White chocolate:
- 200 g Chocolate white
- Pistachios
- Freeze-Dried fruits
Zabaglione:
- 30 g Sugar
- 1 Pc. Egg yolk
Berry ice cream:
- Let the frozen berries thaw, puree and strain through a sieve. Squeeze the lemons, add the juice to the berries. Heat the water, completely dissolve the sugar in it, leave to cool. Add to the berries. Put everything in the ice cream maker and let it freeze overnight.
Grilled peach:
- Reduce the rosé by half in a saucepan. Set aside 50 ml for the zabaione.
- Wash the peaches, cut in half and remove the stone. Chop the rosemary and mix with the boiled down wine. Put the peaches in until they are grilled.
White chocolate:
- Melt the chocolate over the water bath. Chop the pistachios and freeze-dried fruits. Mix everything and place on a sheet of baking paper. Refrigerate.
Zabaglione:
- Mix 50 ml of the reduced rosé with the sugar and egg yolk in a bowl and whip over the water bath until frothy. Cool over ice water and continue beating briefly so that the zabaglione does not collapse.
- Serve everything with a glass of amaretto and coffee.
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