Potato and almond ice cream with grilled peach melba and crème fraîche
Preparation
- Potato and almond ice cream: Peel, wash and drain the potatoes and cut into small cubes. Boil these with the remaining ingredients except for the almond slivers until soft and blend. Leave the mixture to cool, add the almond slivers and process into ice cream in an ice cream maker.
- Peach Melba: Cut the peaches in half, remove the stones and blanch in boiling water, then rinse in cold water. Then peel the peaches, soak in peach juice, boil down and leave to cool. Set aside 20 of the raspberries. Briefly simmer the remainder with the sugar in a pan and strain through a sieve. Add the remaining raspberries and set aside.
- Crème fraÎche: Mix the crème fraîche with the cream and sugar. Soak the gelatine in cold water, squeeze out and carefully melt, stir into the mixture and chill.
- Serving suggestion: Spread the crème fraîche on plates, grill the peaches and place on top. Spread the raspberries around them. Place the potato and almond ice cream in the peach hollow and garnish with toasted almond slivers, mint leaves and icing sugar.
Ingredients
-
Potato and almond ice cream:
250 g potatoes
30 g vanilla sugar
170 ml simple syrup: 250 g sugar and 150 ml water
130 ml cream
110 ml almond milk
25 g almond butter
15 g roasted almond slivers -
Peach Melba:
3 peaches
approx. 150 ml peach juice or simple syrup
530 g raspberries, fresh, whole
50 g sugar -
Crème fraîche:
400 g crème fraîche
20 ml cream
40 g sugar
5 g vanilla sugar
5 sheets of gelatine -
As garnishing:
60 g roasted almond slivers
6 mint leaves
Icing sugar