John Myers
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Verve Ice Cream with Marinated Peach.
The perfect verve ice cream with marinated peach. recipe with a picture and simple step-by-step instructions.
Vervein Syrup:
- 2 dl Water
- 300 g Sugar
- 1 large handful Verveine leaves
Ice cream:
- 250 g Quark
- 200 g Mascarpone
- 1 Pc Tonka bean
- 10 Pc Verveine leaves
- 1 dl Whipped cream 30% fat
Marinate peach:
- 3 Pc Peach fresh
- 3 tbsp Noilly Prat
- 1 tbsp Sugar brown
- 1 tbsp Lemon juice
- 1 tbsp Peppermint leaves
Also to garnish
- 4 Pc Peppermint heads
- 12 Pc Cantuccini
- 1 dl Cream 30% fat
Note :
- We are talking about lemon verbena, so called in Germany. Or under lemon bush, lemon scent bush … from the verbena family. Originally from South America. Do not confuse it with the pike verbena which comes from Europe, and does not have the same effect. In France and Switzerland they are called verveine.
Lauterzucker with verveine:
- Bring the water to the boil, add sugar and cook for approx. 2-3 minutes. Wash the verveine leaves, pat dry, add to the pure sugar and leave to steep in the refrigerator overnight.
Ice cream:
- The day after, strain off Lauterzucker. Mix the quark, mascarpone and volume sugar with the grated tonka bean in a bowl, fold in the fluffy whipped cream. Cut the verve leaves into fine strips and mix with the mixture. Put in the ice cream maker and let freeze, takes about 40-45 minutes.
Marinate peach:
- Wash the peach, score crosswise and scald with hot water, divide the peel into eighths and cut into not too thin leaves, place in a bowl. Pour Noilly-Prat over it, cut the peppermint leaves into fine strips and add the lemon juice to the peaches.
Serving:
- Whip the cream firmly. Put a portion of peach in coupe glasses, place a scoop of ice cream on top, garnish with cream, cantuccini and peppermint.
- (((.-.-. Et Voilà.-.-.)))) Enjoy ice cream slowly, a bit of cooling is sure to come.
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