“Peaches and Cream” - Frozen
Peach Soup with Peach-Lime Salad, Mint Ice, and Pop-Rocks™
Chef Katsuya Fukushima of Café Atlantico – Washington
Adapted by StarChefs
Yield: 8 Servings
- 5 ripe peaches, blanched and skinned
- 2 Tablespoons honey
- 1 ½ cups water
- Juice of 3 limes
- 1 lime, segmented
- 1 cup heavy cream, whipped
- 2-3 packages of Pop Rocks™
- ½ cup large mint leaves, small inner leaves reserved
- 1 cup water
- 1/3 cup granulated sugar
For Peach Soup:
Seed 3 peaches, then slice them. Puree peaches, honey, water and
lime juice until smooth. Taste and adjust the amount of acidity
and tartness. (Keep in mind that cold items have a weaker intensity
in flavor. Pass through a fine sieve. Divide mixture into 8 soup
bowls. Freeze. (If you have an ice cream maker, you can churn the
mixture and keep it in the freezer. Before serving you can place
a scoop onto the plates and flatten it with the back of a spoon.
Another simple alternative is to use pre-made mango sorbet.)
Dice the 2 remaining peaches. Cut the lime segments into small
pieces and mix with the peaches.
For Mint Ice:
Blanch the mint leaves in boiling water for 30 seconds. Immediately
shock in ice bath. Squeeze out excess moisture from mint leaves.
Puree leaves with ½ cup water and sugar until smooth, then
add the remaining ½ cup water. Pass through a fine mesh strainer.
Pour into a flat plastic container and freeze solid.
Place a mound of the peach-lime salad over the frozen soup. With
a spoon, scrape the mint ice and place a mound on the salad. Place
a dollop of whipped cream on the ice. Garnish with a few leaves
of baby mint on each serving. At service, sprinkle with Pop Rocks™.
Errazuriz Late Harvest 2000