It’s hard to think of a classier ice cream pudding than French chef Escoffier’s great creation. Why change it?
1⁄2 x 500ml tub vanilla ice cream
2 firm but ripe peaches
Dessert biscuits, eg viennese swirls, to serve
50g icing sugar
1 scant tbsp lemon juice
- Place all the ingredients for the raspberry sauce in a blender and whiz to a purée. Pass through a sieve, then cover and chill until required.
- Remove the ice cream from the freezer 15-20 minutes before serving to soften.
- Bring a medium pan of water to the boil, add the peaches and cook for 1 minute, then plunge them into cold water and slip off their skins. Halve through the core, and either slip the halves off the stone then thinly slice them or, if the flesh clings to the stone, slice them on the stone then slip the segments off.
- Spread three quarters of the sauce over the base of four small bowls or plates, fan the peach halves out on top, pop a scoop of ice cream to the side then drizzle this with the remaining sauce. Accompany with the biscuits.
Follow Annie on Instagram @anniebellcook.
Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp.