Peach soup with nougat glace


Ingredients 15
Servings 10
Time

Ingredients

  • 3
    Litres
    stoned and chopped yellow-fleshed peaches
  • 2
    Litres
    water
  • 250
    ml
    sugar
  • 1
    vanilla bean (split lengthways) or
  • 10
    ml
    vanilla essence
  • 85
    ml
    lemon juice or to taste
  • NOUGAT BRITTLE
  • 250
    ml
    sugar
  • 125
    ml
    almond, coarsely chopped (optional)
  • 125
    ml
    hazelnuts, coarsely chopped (optional)
  • GLACE (ICE CREAM)
  • 6
    extra-large or jumbo egg whites
  • 280
    g
    castor sugar
  • 500
    ml
    whipped cream
  • 125
    ml
    nougat brittle
 

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.
 

Read more on: soup  |  fruit
 

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