Name: Peach soup with nougat glace
Yield: 10 servings
Cuisine: Boil
Ingredients: 3.00 Litres peaches chopped; 2.00 Litres water; 250.00 ml sugar; 1.00 vanilla pod, split lengthways; 10.00 ml vanilla essence; 85.00 ml lemon juice; nougat brittle; 250.00 ml sugar; 125.00 ml almonds chopped; 125.00 ml hazelnuts chopped; 6.00 eggs extra-large, whites only; 280.00 g castor sugar; 500.00 ml cream fresh, whipped; 125.00 ml nougat brittle

Recipe Disclaimer

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Ingredients (14)

3.00 Litres	peaches — chopped
2.00 Litres	water
250.00 ml	sugar
1.00	vanilla — pod, split lengthways
10.00 ml	vanilla — essence
85.00 ml	lemon juice
	nougat brittle
250.00 ml	sugar
125.00 ml	almonds — chopped
125.00 ml	hazelnuts — chopped

GLACE (ICE CREAM)

6.00	eggs — extra-large, whites only
280.00 g	castor sugar
500.00 ml	cream — fresh, whipped
125.00 ml	nougat brittle

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Method:

Simmer peaches, water, sugar, vanilla bean and lemon juice in an uncovered saucepan for 20 minutes. Remove vanilla bean. If desired, purée half or all of mixture.
NOUGAT BRITTLE: Melt or caramelise sugar in a heavy-based saucepan over low heat, swirling (not stirring) from time to time. Remove pan from stove and stir in nuts.
Pour mixture onto a well-greased metal tray or aluminium foil and leave until cool and hard. Crush lightly in a food processor (pulse to break up mixture) or place in a plastic bag and pound with a meat mallet. Set aside.
NOUGAT GLACE (ICE CREAM): Whisk egg whites and sugar until stiff. Whip cream until stiff peaks form and fold egg whites and nougat brittle in very carefully. Place in a bowl and freeze until firm.
TO SERVE: Roll ice cream in leftover nougat brittle and place in centre of a serving dish. Ladle peach mixture into dish around ice cream. If desired, a spun sugar nest may be added.