White peach rosace with vanilla ice-cream, raspberry sauce and basil

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White peach rosace with vanilla ice-cream, raspberry sauce and basil-
  1. Sprinkle the raspberries with powdered sugar and put them in a vegetable mill. Then, put them in a stainless Chinese tin-plate, using a small basting spoon. Add the lemon juice. Keep it cold.
  2. Peel the peaches and cut them in regular quarters. Put them in the cold in a compote dish. If you prepare them ahead of time, lemon them lightly, so that do not oxidize.

Presentation:
  1. Place the peach quarters in form of a petal in a concave dish. Pour the raspberry juice over it.
  2. Put a scoop of vanilla ice-cream in the middle and a basil leaf on top of it.
  3. Cut the remaining basil leafs following their length into thin long slices and decorate.

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