Peach & verbena icecream
18 August 2021
Here is a combination that is more and more often found in ice cream shops and pastry shops: peach and verbena, here declined in a very fragrant and fresh sorbet. This is a recipe adapted from Alain Chartier's peach sorbet recipe in his book Glaces toute l'année, I reduced the amount of sugar a bit and made my own peach puree by adding verbena 😊
650g white peaches (weight once peeled and pitted)
40g sugar
A dozen verbena leaves
Cut the peaches into pieces and cook them in a pan with the sugar and the verbena leaves.
The peach verbena puree previously prepared
110g water
90g sugar
75g glucose powder
4g stabilizer for ice cream and sorbets
Mix the sugar and glucose. Take 25g and add the stabilizer.
Heat the water. When it reaches 40°C, add the large amount of sugar. When the water is 50°C, add the small amount with the stabilizer. Heat the mixture up to 85°C.
Prep time : 30 minutes
For about 1L sorbet :
Peach puree:
650g white peaches (weight once peeled and pitted)
40g sugar
A dozen verbena leaves
Cut the peaches into pieces and cook them in a pan with the sugar and the verbena leaves.
Let it stew over low heat, then blend the fruits to obtain a smooth purée. You should get about 600g.
The peach sorbet :
The peach verbena puree previously prepared
110g water
90g sugar
75g glucose powder
4g stabilizer for ice cream and sorbets
Mix the sugar and glucose. Take 25g and add the stabilizer.
Heat the water. When it reaches 40°C, add the large amount of sugar. When the water is 50°C, add the small amount with the stabilizer. Heat the mixture up to 85°C.
Chill the mixture in the refrigerator, then let it sit for at least 4 hours.
Then add the peach puree, using a hand blender if necessary.
Now all you have to do is pour it into the ice cream maker.
When it's ready, keep it in the freezer and remember to take it out about 15 minutes before you enjoy it 😊
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