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Stracciatella peaches flamb with ice

Stracciatella peaches flamb with ice

Ingredients for Stracciatella peaches flamb with ice

3 / 4 Stg Vanilla
400 ml Cream
100 ml Milk
120 grams Couverture
4 pcs Yolk
120 grams Sugar
3 pc Peaches or nectarines
1 / 2 St Lemon
40 g Butter
2 pcs Star anise
1 1 / 4 tbsp brown sugar
40 ml Rum

Stracciatella peaches flamb with ice Directions

Vanilla bean in half lengthwise and scrape out. Vanilla with Bavarian Bavarian cream and milk to a boil. Coarsely chop chocolate and melt in a water bath.

Egg yolks and sugar until creamy in a metal bowl, pour the milk while stirring it. The eggs milk rose to pull off, ie heat over a double boiler until it begins to thicken.

Pour through a sieve and let cool. Freeze in an ice machine. Shortly before the egg is ready, pour the chocolate in a thin stream into the current ice cream maker.

Wash peaches, blanch them briefly and eventually remove the skin. Peaches and cut into the stone columns. Lemon zest and squeeze the juice and marinate the peach slices with it.

Froth Bavarian butter in a pan, add the peaches, sugar and star anise, caramel shortly. Peach flambé with rum and delete. Serve hot with stracciatella ice.


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