Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Peche Haeberlin – Created by Paul Haeberlin in 1965

01 November 2007
Peche Haeberlin – Created by Paul Haeberlin in 1965

Ingredients
(Serves eight)

8 peaches, poached in vanilla syrup

1/2 litre milk
1/2 litre whipping cream
250g caster sugar
1 vanilla pod, split
10 egg yolks
150g pistachios, freshly shelled and ground
2 drops bitter almond essence

For the Champagne sabayon
1 bottle Champagne
300g caster sugar
16 egg yolks
Whipped crème chantilly to decorate

Method
To make the ice-cream, boil the milk and cream with the vanilla and half the sugar. Cream the yolks and the rest of the sugar. Beat in the boiling milk. Transfer the mixture to a clean pan and heat until the crème anglaise coats the back of a wooden spoon. Add the pistachios and bitter almond essence. Pass through a chinois and churn in a sorbetière.

To make the Champagne sabayon, whisk the yolks and sugar in a bain-marie or similar until it becomes creamy and thickens. Add the Champagne and continue whisking until it has increased in volume. Take off the heat and continue whisking until cold.

On a large plate, place the peach with two scoops of pistachio ice-cream. Coat the peach with the sabayon, and decorate the ice-cream with crème chantilly.

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