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lazy autumn evenings
    Chef Katsuya Fukushimi of Café Atlantico on StarChefs

“Peaches and Cream” - Frozen Peach Soup with Peach-Lime Salad, Mint Ice, and Pop-Rocks™
Chef Katsuya Fukushima of Café Atlantico – Washington D.C.
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

    Peach Soup
  • 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™

  • Mint Ice
  • ½ cup large mint leaves, small inner leaves reserved in water
  • 1 cup water
  • 1/3 cup granulated sugar
Method:

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.

To Serve:
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™.


Wine Pairing:
Errazuriz Late Harvest 2000

 

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