Peach parfait, orange crème anglaise, peach and mint salad

  • Dessert
  • medium
  • 6
  • 1 hour 30 minutes, plus 24 hours freezing time

PT1H30M

PT24H

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Ingredients

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Peach parfait

Crème anglaise

  • 25ml of Grand Marnier
  • 250ml of whole milk
  • 250ml of double cream
  • 1 large orange, zest only
  • 1/2 vanilla pod, split
  • 5 egg yolks
  • 50g of sugar

Dressed peaches

  • 1 peach, large and ripe
  • 100g of caster sugar
  • 100g of water
  • 1 vanilla pod, seeds scraped
  • 8 mint leaves, large
1
Begin by preparing the parfait. Place the sugar and water in a pan and heat to melt the sugar. Continue to heat until the syrup reaches exactly 121°C
  • 200g of caster sugar
  • 60ml of water
2
Add the yolks to the bowl of an electric food mixer and beat with the whisk attachment until pale. Pour the hot syrup into the eggs in a slow, steady stream, whisking continuously until the mixture increases in volume. Continue to whisk until cool
3
Once cool, fold in the peach purée, then whisk the cream to soft peaks and fold it into the mixture. Transfer to a terrine mould or loaf tin and leave in the freezer for 24 hours to set
4
On the day of serving, prepare the orange crème anglaise. Add the milk, cream, orange zest and vanilla to a pan and bring to the boil. In a heatproof bowl, whisk together the eggs and sugar until pale and smooth. Pour the hot liquid onto the egg mixture in a steady stream, whisking continuously
  • 250ml of whole milk
  • 250ml of double cream
  • 1 large orange, zest only
  • 1/2 vanilla pod, split
  • 5 egg yolks
  • 50g of sugar
5
Once the mixture has thickened enough to coat the back of the spoon, pass through a sieve immediately into a clean bowl set over ice. Once cool, stir in the Grand Marnier
  • 25ml of Grand Marnier
6
Before serving, add the sugar, water and vanilla seeds to a pan and bring to the boil. Once boiling, turn down the heat and simmer for 5 minutes. Then, strain into a bowl and allow to cool
  • 100g of caster sugar
  • 100g of water
  • 1 vanilla pod, seeds scraped
7
Julienne the mint leaves and add to the syrup. Slice the peach into thin wedges, then toss through the mint syrup
8
Cut a slice of parfait and place onto very cold plates. Arrange a pile of the dressed peach alongside, then drizzle the anglaise over the parfait. Serve immediately
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