Roasted vanilla, honey peaches, Dushi button ,YKA leaf ice cream

Koppert Cress

Koppert Cress

2nd June 2021
Koppert Cress

Roasted vanilla, honey peaches, Dushi button ,YKA leaf ice cream

120 min

Recipe by chef Simon Jenkins of SNJ - Patisserie, consultant, advisor and UK Ambassador for Koppert Cress. 


Twitter @pastryprofessor
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Ingredients

Roasted honey vanilla peach

  • 300g Caster sugar 100g Water 50g Unsalted butter 50g Honey 1no. Split scrapped vanilla pod 2no. Large sprigs fresh thyme 120g White wine Riesling

YKA leaf ice cream

  • 250g Whole milk 75g Whipping cream 50g Caster sugar 50g Egg yolks 15g YKA ripped leaves only

Décor

  • Duchi buttons YKA leaf Roast peach juice Half vanilla stick split

Method

Roasted honey vanilla peach

1. Place a non stick pan on a medium heat with the sugar, water, honey, and vanilla
2. Cook until the sugar starts to take colour, add the butter and thyme cook until a light caramel is achieved.
3. On a medium heat add the peach halves cut side down and leave until the face starts to take colour.
4. Place in the oven at 190c for approx.. 5-8 minutes remove release the peach from the pan and decook with the wine to make a sauce.
5. Leave to cool, then carefully remove the skin from the peaches.

YKA leaf ice cream

1. Using the milk, cream sugar and yolks make an anglaise cooking to 86c
2. Pass through a chinois, and cool over ice.
3. Mix through the YKA leaves then pour the mix into a paco jet container
4. Freeze completely then spin on the pacojet machine when required.

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