Peach brandy parfait
Instructions
Peel the peaches, remove the stones and cut it into puree.
When done, to brandy and icing sugar.
Melt the sugar with 13 cl of water over low heat.
When the liquid reaches a boil Cook until between two spoons dipped in syrup and together, back to back, it will be a trickle.
Snow firmly mounted egg whites.
Without stop working with whips pour flush with the syrup.
Stir until you get a soft cream like a mousse.
Continue to whisk until it is cold.
Incorporate the cream peach puree.
Partially whip the cream and add to the parfait.
Spread it in a metal mold and passed into the freezer until complete hardening.
When serving formed balls with a melon baller from and distribute them in glasses held half an hour in the freezer.
Decorate with mint leaves.
Ingredients and dosing for 8 persons
- 4 large ripe peaches
- 3 tablespoons of brandy
- 80 g of icing sugar
- 80 g of granulated sugar
- 2 egg whites
- 30 cl of whipped
- To decorate:
- Some of leaves fresh mint