Sous-Vide Peaches /Pistachio Ice Cream / Champagne Espuma

Sous-Vide Peaches /Pistachio Ice Cream / Champagne Espuma

  • 500 mlmilk
  • 500 mlheavy cream
  • 765 gsugar
  • 50 mllemon juice
  • 2 ×vanilla bean(s)
  • 250 mlChampagne
  • 8 ×white peaches
  • 17 ×egg yolks
  • 150 gpistachio nuts
  • 10 mlbitter almond oil
  • 10 mlcherry liqueur


Sous-vide Peaches

Cook the lemon juice, 400 g of sugar, 1 x vanilla bean, and 1 liter of water together until it forms a syrup. Peel, halve and de-core the peaches, place in a vacuum bag with the syrup, vacuum seal and cook sous-vide in a water bath at 75 °C (165 °F). Leave to cool.

Pistachio Ice Cream

Finely chop the pistachio nuts in a blender. Bring the milk, heavy cream, 1 x vanilla bean, finely-chopped pistachios and 125 g of sugar to a boil. Leave to cool for a little while. Whisk sugar together with 10 x egg yolks until fluffy, then work in to the milk and cream mixture, stirring constantly. Simmer over a low heat until thickened. Flavor with the bitter almond oil and Kirsch liqueur, remove from the heat and place in a Pacojet, then freeze.  Pacojet the pistachio ice cream before serving.

Champagne Espuma

Whisk together 7 x egg yolks and 115 g of sugar until fluffy (the sugar must be completely dissolved). Gradually work in the champagne and froth up over a water bath. Pass through the iSi funnel & sieve directly into a 0.5 L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at 75 °C (165 °F) in a bain-marie or water bath.

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