Glace à la vanille avec une sauce framboise-pêche

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Defrost the raspberries, then puree them with the cutting stick of the hand mixer. Stir in 1 packet of vanilla sugar and the currant liqueur. Drain the peaches. Puree them as well and season with the second vanillin sugar and apricot brandy.

2. 2

   Whip the whipped cream until stiff. Coarsely chop the pistachios and sprinkle on the whipped cream. Spread the peach puree on four plates and smooth it down. Spread the raspberry puree spirally on the peach puree with a tablespoon.

3. 3

   Then pull through the puree with a knife from the middle to the edge. Form four ice cream scoops with a scoop and place one in the centre of each scoop. Decorate with lemon balm. Add whipped cream and serve immediately.