This desert is just divine, enjoy!
Ingredients
4 white peaches or preserved peaches
1 cup water
1 cup sugar
2 tsp sugar
1 vanilla pod
8 egg yolks
1/2 bottle Champagne
4 scoops pistachio ice cream
1/2 cup double cream, whipped
Method
1) blanche the peach in boiling water for 1 minute, refresh and peel carefully
2) in a saucepan combine, the water, sugar, add the vanilla, split and scraped and boil for 10 minutes, poach the whole peaches, with their pits, for 5 minutes in the mixture, drain and cool
3) ten minutes before serving , make the sabayon cream, place the egg yolks and 2 tsp sugar, in a double boiler ( bain marie) beat until pale, stir in the champagne, fill the bottom half of the double boiler with boiling water, then reduce to simmer, place the top half of the double boiler over the simmering water and whisk the egg mixture until it thickens, remove from the heat and continue whisking until mixture cools
To serve , place a peach in a plate , cover with the sabayon, and scoop pistachio ice cream to garnish.
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