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Poached peach, lemon cream and vanilla lemonade

by Kevin Mangeolles
  1. Poached peach, lemon cream and vanilla lemonade
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Peaches are a beautiful way to celebrate the long, warm days of summer, and this peach recipe from Kevin Mangeolles is a spectacular dessert showcasing the fruit's flavours. Poached peaches are combined with peach sorbet, while lemon cream and homemade vanilla lemonade add brightness to this marvellous dish.

First published in 2015
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Ingredients

Metric

Imperial

Poached peaches

  • 3 peaches
  • 200g of sugar
  • 500ml of water
  • 1/2 vanilla pod

Peach sorbet

Lemon cream

  • 5 lemons, juiced
  • 1/2 vanilla pod
  • 100g of sugar
  • 20g of flour
  • 3 egg yolks
  • 250ml of cream

Vanilla lemonade

  • 1/2 vanilla pod
  • 1 lemon, peeled
  • 25g of sugar
  • 220ml of water

To plate

SAVE RECIPE

Equipment

  • Ice cream maker
  • Sterilised bottle

Method

1
Boil some water, then gently pierce the skin of the peaches. Put the peaches into the water for approximately 30 seconds. Put into cold water then peel the skins from them. Put the sugar, vanilla and water in a pan and bring to the boil
  • 3 peaches
  • 1/2 vanilla pod
  • 200g of sugar
  • 500ml of water
2
Add the peaches, cover with greaseproof paper and simmer for approximately 15 minutes. Leave to cool in the syrup, and when ready to serve cut the peaches in half and take out the stones
3
For the peach sorbet, take 200ml of the peach poaching syrup and mix with all the ingredients. Put in an ice cream machine and churn. Once frozen, turn into a container and freeze
4
To make the vanilla lemonade, boil the water, zest and vanilla. Pour over the hot liquid and stir. Pour into a bottle, adding the vanilla pod and a few pieces of zest to the bottle. Put in the fridge overnight
  • 1/2 vanilla pod
  • 1 lemon
  • 220ml of water
5
For the lemon cream, boil the lemon juice and vanilla. Mix together the sugar, flour and yolks. Pour the lemon cream on to the sugar mix and pour back into the pan. Cook over a low heat until thick allow to cool in a mixing bowl
6
Whip the cream and fold in to the mixture
  • 250ml of cream
7
To serve, put some of the cream in the bottom of the bowl and place ½ a peach in the centre with a ball of the sorbet on top. Slice some crystallised ginger and place around the peach
8
Serve the vanilla lemonade in a shot glass on the side
First published in 2015
Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’ restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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