Peach with ice cream and cassis sauce

Name: Peach with ice cream and cassis sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 l currant juice (e.g. black currant juice) or; 7-10 Tbsp red grape juice; 2-3 TEASPOONS Sugar; 1 TEASPOON Cornstarch; 1 can(s) (425 ml) Peaches; 2 TABLESPOONS flaked almonds; 100 g + 3 tablespoons whipped cream; 1 TEASPOON Fresh cream; 4 scoops of Bourbon vanilla ice cream (à approx. 40 g); 7-10 Tbsp Mint; 1 wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/4 l currant juice (e.g. black currant juice) or
7-10 Tbsp red grape juice
2-3 TEASPOONS Sugar
1 TEASPOON Cornstarch
1 can(s) (425 ml) Peaches
2 TABLESPOONS flaked almonds
100 g + 3 tablespoons whipped cream
1 TEASPOON Fresh cream
4 scoops of Bourbon vanilla ice cream (à approx. 40 g)
7-10 Tbsp Mint
1 wooden skewers

Directions

1
Bring the juice and sugar to the boil while stirring. Stir starch and 2 tablespoons of water until smooth. Thicken the sauce with it. Let it cool down a little. Drain the peaches, cut them in half if necessary.
2
Roast the almonds without fat until golden yellow. Take out and let cool down. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Stir 1 tsp. crème fraîche and 3 tbsp. cream until smooth
3
3.. Place peaches and 1 scoop of vanilla ice cream on 4 dessert plates. Spread the sauce around them. Dab the sauce with liquid cream and pull it through with a wooden skewer. Sprinkle with almond flakes, decorate with cream tuffs and mint
4
Practical if you only need a little whipped cream, e.g. for decoration: spray ready to spray cream directly onto the dessert. Keeps in the refrigerator for approx. 2 weeks once opened