BALSAMIC AND BASIL ROASTED PEACHES WITH VANILLA ICE CREAM

BALSAMIC AND BASIL ROASTED PEACHES WITH VANILLA ICE CREAM

INGREDIENTS PEACHES

1 litre water, 250gms sugar, 6-star anise, 6 cardamoms, 2 vanilla pods, 20 peaches

Baring all ingredients except peaches to the boil. When the mix boils add peaches cover and remove from heat and allow to infuse whilst the mix cools. When still warm peel the peaches, cut in half and store in the syrup.

ROAST PEACHES

1 peach per portion, 10ml balsamic vinegar, 10gms chopped basil, 10gms palm sugar make a non-stick pan very hot. Add the peaches and sauté for 30 seconds add the sugar allow this to caramelize and add a little peach juice then the vinegar. Finish with the basil and remove the peaches from the pan.

VANILLA ICE CREAM

1200ml milk, 600ml cream, 9 egg yolks, 250gms sugar, 50gms glucose, 15 vanilla pods, make anglaise and freeze in machine. Garnish for the peaches dry vanilla sticks and sugar sticks

GARNISH

Deep fried basil leaves, dry tomato and chervil.

SEABASS

Fillet and de bone the seabass. Score the skin and season with salt and pepper. Pan roast until cooked with thyme and fresh bay leaf.