ROAST PEACH ICE CREAM MERINGUE SANDWICHES WITH RASPBERRY SHERBET
PREP AND COOK TIME 2 HOURS |SERVES 2
INGREDIENTS
150g eggwhite (about 3½ eggs) 150g caster sugar
150g pure icing sugar, sieved
1 tbsp cornflour
60g pistachio nuts, blended to a powder ROAST PEACH ICE-CREAM
400g caster sugar 8 ripe peaches, halved
50ml cranberry juice
Juice of 1 orange and ½ lemon 900ml pouring cream
300ml milk
1 vanilla bean, split and seeds scraped 9 egg yolks
Raspberry sherbet (optional), to garnish
METHOD
For roast peach ice-cream, preheat oven to 220°C. Scatter 200g sugar in a roasting pan, press cut-side of peaches into sugar and leave for 5 mins for sugar to soak into peaches and form a thick sugary crust, then turn cut-side up. Combine all the juices and 50ml water in a jug, drizzle around peaches, then roast, turning and basting occasionally with pan juices, until tender and caramelised, 15-20 mins. Cool completely, then puree 6 peach halves and 80ml pan juices. Refrigerate remaining peaches in syrup until required (take them out of the fridge an hour before serving to take the chill off). Bring cream, milk and vanilla bean and seeds to a simmer in a saucepan over mediumhigh heat. Meanwhile, whisk egg yolks and remaining sugar until pale and creamy, 4-5 mins. Whisk in cream mixture, then return to pan and stir continuously until mixture thickly coats the back of a spoon, 5-6 mins. Strain into a bowl placed over ice, whisk occasionally until cooled, then whisk in peach purée and refrigerate to chill.
Freeze in an ice-cream machine, transfer to a container and scatter with some of the remaining roasted peach, cut into wedges. Cover and freeze until firm.
For meringue discs, preheat oven to 100°C. Trace 16 7cm diameter circles on sheets of baking paper, then turn paper pencil-side down on lightly oiled baking trays. Whisk egg white, caster sugar and a pinch of salt in an electric mixer to firm glossy peaks, 7-8 mins. Fold in icing sugar, cornflour and pistachios. Transfer to a piping bag fitted with a 1.2cm plain nozzle. Pipe meringue mixture within circle templates and bake, swapping and turning trays half way through cooking, until dry, but not coloured (1-1¼ hours). Cool on trays then store in an airtight container for up to 3 days. Garnish scoops of ice-cream with sherbet; sandwich between meringues and serve with remaining peaches.