Ingredients (Serves 8)
- 8 peaches
- 250 g raspberries
- 20 cl liquid cream
- 2 level tablespoons icing sugar
- 2 tablespoons rose water
- 8 scoops vanilla ice cream
- 100 g shelled pistachios
- 16 small meringues
Preparation Time: 20 Minutes
This sophisticated dessert refreshes the palate with delicate sweetness and vibrant flavors. Combining juicy peaches, crunchy meringues, exotic vanilla ice cream, and tart raspberries, it's a crowd-pleasing summer treat that balances tenderness and texture perfectly.
- Peel the peaches, halve them, remove the pits, and cut into cubes.
- Roll the raspberries over a damp cloth to clean them.
- Coarsely crush the meringues.
- In a chilled bowl, whip the very cold liquid cream into firm peaks (add a crushed ice cube if needed).
- Once firm, fold in the icing sugar and rose water while continuing to whip. Refrigerate.
- In 8 large glasses or coupes, layer diced peaches and raspberries at the bottom, followed by crushed meringues, a scoop of vanilla ice cream, and a tablespoon of whipped cream.
- Sprinkle with coarsely crushed pistachios and serve immediately.
Little extra: Opt for white peaches for the best flavor. For added crunch, toast the pistachios on a baking tray for 2-3 minutes.
Featured in Sugar Newsletter, June 2010
