White peach rosace with vanilla ice-cream, raspberry sauce and basil

By foodiva

Ingredients

• bouquet basil leaves For the raspberry juice:
• 4 large white peaches
• 0.66 lbs. mature raspberries
• 1 lemon
• 7 tablespoons powdered sugar

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from gourmandia.com

Preparation

Step 1

Heartbeat

As much as the flavors, this dish is also about the colors. The classy champagne color of the peaches is a striking contrast to the luscious redness of the raspberry sauce and the refreshing bright green basil leaves. The creamy vanilla ice cream is a subtly different hue from the white peaches, which is a delight to observe. Once the skin is peeled off the peaches, the flesh can turn brown quite quickly. It is good to have a bowl of ice ready added with some lemon juice to place the peaches in after peeling them and keep them from oxidizing. The raspberry sauce also contains some lemon juice so the flavors will blend well later on. The vanilla ice cream will balance out the acidity for a superb sensation.

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