A gourmet Peach Melba recipe from Paul Heathcote is given a contemporary twist by the inclusion of a vanilla parfait. This retro dessert is best enjoyed on a hot summers day, when peaches are in season.
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For the vanilla parfait, combine the double cream and vanilla pods in a pan. Bring to the boil and then remove from the heat. Set aside to infuse
300ml of double cream
2 vanilla pods
Combine the sugar with the water and place in a pan over a medium to high heat. Using a sugar thermometer, bring to 121˚C. While the sugar is coming to temperature, combine the eggs and yolks in a food mixer set to a medium speed
200g of sugar
100ml of water
4 egg yolks
As the egg mixture starts to increase in volume, slowly add the hot sugar/water mix in a thin steady stream. Turn down the speed of the mixer and slowly add in the cream. Place into a lined suitable container and freeze
For the peaches, wash thoroughly, remove any visible stems but do not peel. Combine the sugar and the water in a pan and bring to the boil. Turn the heat down and then submerge the peaches in the liquid. Simmer for 5 minutes
480ml of water
480g of sugar
To serve, remove the parfait from the container and slice into 6 portions. Place in the middle of each plate and add the poached peaches on top. Garnish with some sliced strawberries and mint leaves and serve
12 fresh mint leaves
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