Peach Recipe
Peach confit, Viennese biscuit, rosemary whipped cream, yogurt and smoked honey ice cream, peach gel, chiboust cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Peach Confit
Viennese Biscuit
Rosemary Whipped Cream
Yogurt and Smoked Honey Ice Cream
Peach Gel
Chiboust Cream
Method
Peach Confit
- 1
Viennese Biscuit
- 2
Make the Viennese Biscuit
Preheat the oven to 350°F (175°C). In a bowl, cream together softened butter and powdered sugar. Add vanilla and mix well. Gradually add flour, combining until smooth. Whip egg whites until stiff peaks form and fold into the batter. Pipe onto a baking sheet and bake for 12-15 minutes or until lightly golden. Cool completely.
Rosemary Whipped Cream
- 3
Prepare the Rosemary Whipped Cream
In a mixing bowl, combine heavy cream, finely chopped rosemary, and sugar. Whip until soft peaks form. Refrigerate until ready to serve.
Yogurt and Smoked Honey Ice Cream
- 4
Make the Ice Cream
In a bowl, whisk together whole milk, yogurt, smoked honey, heavy cream, and vanilla extract until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a container and freeze until firm.
Peach Gel
- 5
Prepare the Peach Gel
In a small saucepan, heat peach puree until warm. In a separate bowl, dissolve gelatin powder in water. Combine with the warm peach puree and stir until smooth. Pour into molds and refrigerate until set.
Chiboust Cream
- 6
Make the Chiboust Cream
In a saucepan, heat milk and half of the sugar until it simmers. In a bowl, whisk together egg yolks and remaining sugar until light. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook until thickened. Dissolve gelatin in a little water and stir into the mixture. Allow to cool. Whip heavy cream and fold into the mixture before serving.