Christmas Peach Sundae - Chef Recipe by Larissa Takchi

Christmas Peach Sundae - Chef Recipe by Larissa Takchi


Ingredients

Peach sorbet:

4 large peaches
200g caster sugar
1 tsp citric acid, or to taste

Black pepper pavlova:

150g egg whites
300g caster sugar
2 1/2 tsp black peppercorns, ground, or to taste
1 1/2 tsp corn flour
1 tsp white vinegar

Lemon cream:

150g mascarpone cream
325mL thickened cream
Juice and zest of 1 lemon
35g icing sugar

Garnish:

1 ripe firm peach, sliced thinly
Fresh blackberries
Thai basil leaves

Method

Peach sorbet:

Pre-chill ice cream machine.

Bring a saucepan of water to the boil. Prepare an ice bath in a medium bowl.

Place peaches in boiling water and cook until softened slightly, about 10 minutes. Drain the peaches and plunge into an ice water bath.

Place sugar and 200mL water into a separate saucepan and cook over medium heat until sugar is dissolved. Cook the syrup until it reaches 100 C, remove from heat and set aside to cool.

Once peaches are cool enough to handle, peel and discard skins. Cut peaches in half, discard the stones and place flesh into a blender.

Add sugar syrup and citric acid to taste, blend on high speed until smooth. Strain through a fine sieve and place into ice cream machine. Churn and the place into freezer until required.

Black pepper pavlova:

Pre-heat oven to 100 C. Pre-chill ice cream machine.

Line a baking tray with baking paper. Place egg whites into bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form. Gradually add caster sugar and whisk until meringue is glossy and firm peaks have formed, about 10 minutes.

Add remaining ingredients and whisk for 2 minutes. Transfer mixture to a piping bag and pipe 12 rounds onto the tray.

Bake in the oven for 1 hour. Turn off oven and leave door slightly ajar until pavlovas are cool.

Lemon cream:

Place ingredients into a stand mixer fitted with a whisk attachment.

Whisk until stiff peaks form, transfer to piping bag. Set aside in fridge until ready to serve.

To serve:

Pipe lemon cream at the base of a serving glass, scoop peach sorbet and place on top.

Scatter with fresh peach, blackberry and basil, topping with the black pepper pavlova.

Serve immediately.

Credits: Larissa Takchi

Photo Credits: Larissa Takchi


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