Grilled peaches with homemade yoghurt ice cream and caramel sauce

Name: Grilled peaches with homemade yoghurt ice cream and caramel sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Egg yolk (size M); 225 g Sugar; 250 g Whipped cream; 300 g Whole milk yoghurt; 100 ml Milk; 1 can(s) (850 ml) Peaches; 1 TABLESPOON clarified butter; 7-10 Tbsp Mint; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Egg yolk (size M)
225 g Sugar
250 g Whipped cream
300 g Whole milk yoghurt
100 ml Milk
1 can(s) (850 ml) Peaches
1 TABLESPOON clarified butter
7-10 Tbsp Mint
7-10 Tbsp Cling film

Directions

1
Whisk the egg yolks and 125 g sugar on a hot water bath for approx. 10 minutes until creamy. Let the cream cool down a little. Whip 150 g cream until stiff. Stir yoghurt and cream into the cream. Line a small box form (3/4 litre capacity) with foil. Pour cream into the mould and allow to set overnight in the freezer. For the sauce, melt 100 g sugar until golden brown.
2
Add 100 g cream and milk. Let it boil down for 2-3 minutes until the caramel has dissolved. Drain the peaches and cut into slices. Heat the fat and fry the peaches for about 3 minutes, turning them. Remove the parfait from the pan, cut it into 4 slices and cut them into three. Arrange parfait, peach slices and caramel sauce on plates. Decorate with mint
3
Waiting time approx. 12 hours