Peaches Kylie
Pékèt ice cream
- 3 CUPS VANILLA ICE CREAM
- 4 PEACHES
- 100 GRAM RASPBERRIES
- 1 1/2 CUP AUSTRALIAN CHARDONNAY
- 100 GRAM SUGAR
- PIECE OF GINGERROOT, sliced
- 3 EGG YOLKS
- 75 GRAM SUGAR
- 2 TBSP ELDERBERRY SYRUP
- 1/4 LITER CREAM
- 1/4 LITER MILK
- 1/2 CUP PÉKÈT (gin from Luik)
Put the peaches for 20 seconds in boiling water, rinse them with cold water and peel them. Bring the wine to the boil with the sugar and the ginger and poach the peaches for 5 minutes in this fluid. Put the peaches together with the fluid and the raspberries in a closed plastic box or a small pan and leave it for a few hours. Take the ginger out. Put a few scoops of ice cream in each bowl and distribute the peaches, raspberries and fluid on top.
Inspired by the book "Australien, Genussreise und Rezepte" by Dickhaut and Boyny. The writers found it time to have a modern version of the Pêche Melba, this time for Kylie Minogue.
Mix the egg yolks, the sugar and the milk together and heat the mixture, either au bain marie or in the micro wave, first 30 seconds and then 15 seconds every time. Keep mixing. When the mixture thickens and is hot add the cream, the elderberry syrup and the liqueur. Cool for one hour. Freeze for at least 4 hours, stir every hour, or use an ice cream machine.
This recipe does not originate from Luik but only from my imagination; having bought a bottle of Pékèt (the liqueur for which Luik is famous) and not liking to drink it as-it-is, I had to find a use for it.
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