Yield: 4 Servings
SAUTERNES JELLY:
375 ml Sauternes or dessert wine
2 Sheets of gelatine, softened in cold water
CHAMPAGNE ICE-CREAM:
13 Egg yolks
220 g Caster sugar
750 ml Champagne or sparkling wine (Seaview Brut)
80 ml Liquid glucose
600 ml Cream (35% butterfat)
PEACHES:
8 Ripe peaches, peeled, stones removed and peaches sliced
750 ml Sauternes or dessert wine
TO SERVE:
Blueberries
Halved Cape gooseberries or any fresh berries in season
Finely shredded fresh lemon
Balm leaves or mint leaves
To make the Sauternes jelly:
place the Sauternes in a saucepan and bring to the boil. Flame the Sauternes to evaporate the alcohol, then pour into a bowl. Squeeze the water from the leaves of gelatine, stir into the hot Sauternes and set aside to cool and set. Cover and refrigerate until ready to serve.
To make the Champagne ice cream:
beat together the egg yolks, sugar and Champagne or sparkling wine until pale and thick. Place in a double boiler and cook over low heat, beating constantly. When the mixture is hot, stir in the glucose until dissolved, then continue to cook until the mixture thickens and coats the back of a spoon. Remove from the heat and set aside to cool. When the mixture is thoroughly cold, stir in the cream, then freeze the mixture in an ice-cream machine. Remove to a storage container, cover and freeze until ready to serve.
To marinate the peaches:
place the freshly sliced peaches in a china bowl, pour over the Sauternes, cover and refrigerate for 30 minutes.
To serve:
spoon the peaches with some Sauternes into each serving bowl with a few blueberries, Cape gooseberries or any berries in season. Spoon on some Sauternes jelly and Champagne ice-cream, scatter over lemon balm or mint leaves and serve at once.