August 20, 2011

Peaches & Raspberry Coulis in a Glass

I could easily be a fruitivore – you know, only eat fruits. Already as a kid I loved fruits. It was my perfect idea of a dessert or a snack. And growing up, I have carried on loving them. All of them! I can’t think of a fruit I don’t like. A friend was telling me the other day that she finds quite hard to think that one can really like fruits. Me? I can’t imagine that one don’t like them! In the summer, I am in heaven, with all the lovely fruits in season: there is an abundance of berries, peaches, apricots, cherries, melons...

I include fruits in almost all of the puddings I make – so much that Luke told me that he sometimes would like to eat plain puddings, with no fruits. But I can’t help it! Here is an example of a dessert we had not long ago.

Last night we went for a wine tasting with some friends and had a really good time. I found myself thinking that the German Riesling that we had would go perfectly with this recipe. I’ll have to make it again so that we can try it!

Peaches with Raspberry Coulis in a Glass– serves 2

  • • 2 peaches, sliced
  • • 200g raspberries
  • • 15cl whipping cream
  • • 2tbsp icing sugar
  • • A few leaves of pineapple sage (or mint)

  • 1. Whip the cream with 1tbsp icing sugar with an electric beater.
  • 2. Put the raspberries in a blender with 1tbsp icing sugar and the pineapple sage and blend until smooth. Pass the mixture through a sieve and discard the raspberry seeds.
  • 3. Layer up the ingredients in 2 glasses, starting with the raspberry coulis, followed by the peach slices and finally the whipped cream. Decorate with a slice of peach and a raspberry.
  • 4. Keep in the fridge until ready to serve.

    Coupe de Pêches au Coulis de Framboises – pour 2 personnes

  • • 2 pêches, coupées en tranches
  • • 200g de framboises
  • • 15cl de crème fleurette
  • • 2cs de sucre glace
  • • Quelques feuilles de sauge ananas (ou de menthe)

  • 1. Faire monter la crème en chantilly à l’aide d’un batteur électrique avec une cuillérée à soupe de sucre glace.
  • 2. Mettre les framboises dans le bol d’un mixeur avec 1cs de sucre glace et les feuilles de sauge ananas et mixer jusqu’à l’obtention d’une consistance lisse. Faire passer le liquide dans une passoire fine et jeter les graines de framboise.
  • 3. Répartir les ingrédients dans 2 verres, en commençant par le coulis de framboises, puis les tranches de pêches et enfin la crème chantilly. Décorer avec une tranche de pêche et une framboise.
  • 4. Garder au frais en attendant de servir.
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