Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee
This even surprised me how good this idea turned out! They were great B-)
Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee
This even surprised me how good this idea turned out! They were great B-)
Open in Cookpad AppSteps
- 1
Get out a saute pan or large frypan.
- 2
In the pan, put the water, first measure of sugar and the chopped up vanilla pod and bring up to a simmer and make a sugar syrup. once sugar has dissolved simmer for 3 minutes..
- 3
Add the Bourbon in to the pan and bring it back to a simmer. Add the cut peaches to the simmering syrup skin side down for 5 minutes. then flip them over and simmer another 3 minutes. The syrup should be dark and thick by this stage. Remove the peaches and carefully peel off the skin. Place peaches back in syrup and let them sit in it.
- 4
Get 3 ramekins and place a peach half in each of the 3 ramekins, cut side up, and drizzle over two tsp of the syrup over each
- 5
Then put a 1/3 cup of Ice Cream in each ramekin on top of the fruit, flattening it down a bit.
- 6
Next place a 1/3 cup of Mascarpone in each ramekin and smooth the top over with a spatula or palette knife level with top of the ramekin.
- 7
Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin. spread carefully over until evenly covered.
- 8
Blowtorch the top until the sugar has caramelised. if you don't have a blowtorch, you can stick it under a grill(broiler) keeping a close eye on it that it doesn't burn
- 9
Stand for one minute on bench before serving.
- 10
Done.
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