Peach parfait, orange crème anglaise, peach and mint salad
by
- Dessert
- Medium
- 6
- 1 hour 30 minutes
PT1H30M
This peach parfait recipe is served with a delightful peach and mint salad and drizzled with orange crème anglaise. Henry Harris occasionally scatters toasted flaked almond crumbs or praline crumbs over the dish before serving – a lovely addition if you have them to hand.
Ingredients
Peach parfait
- 500g of peach purée
- 200g of caster sugar
- 60ml of water
- 12 egg yolks
- 500g of double cream
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
Equipment
- Sugar thermometer
- Food processor with a whisk attachment
- Loaf tin
Method
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
- 12 egg yolks
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
- 500g of peach purée
- 500g of double cream
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 mint leaves , large
- 1 peach , large and ripe
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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Peach parfait, orange crème anglaise, peach and mint salad
