Chilled peach soup with verbena

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Ingredients (4 servings)
  • 250 ml water
  • 25 g caster sugar (75 g required in total for the recipe)
  • 3 sprigs verbena
  • 3 sheets gelatin
  • 1 lemon (2 lemons required in total for the recipe)
  • 6 large yellow peaches
  • 50 g caster sugar
  • juice 1 lemon

Instructions

Make the verbena jelly

Pour 250 ml water and 25 g of caster sugar (75 g required in total for the recipe) into a saucepan and bring to a boil. Remove the pan from the heat, add 3 sprigs of verbena and leave to infuse for 10 minutes.

Soak 3 sheets of gelatin in a small bowl of water.

When the verbena is infused, add the juice of 1 lemon (2 lemons required in total for the recipe). Stir and filter through a conical strainer. Drain the gelatin between your fingers and dilute it in the verbena infusion. Take the leaves from 1 sprig of the infused verbena, chop them up and add them.

Pour the mixture into a large bowl. Store in a cold place for at least 2 hours.

Prepare the peaches

Peel 6 large yellow peaches, cut them in half and remove the stone. Then cut each one into six wedges. Set twelve of these aside on a plate in a cold place.

Blend the others with 50 g of caster sugar and the juice of 1 lemon. If the purée is too thick, thin with a little water. Keep cold until serving.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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