serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 peaches
- 1 tbsp verjuice
- 2 cups caster sugar
- 2 vanilla beans, split and vanilla beans scraped
- 1 cup ricotta
- ½ cup cream
- 4 biscotti, crumbled
Quick coulis
- 1 punnet of raspberries
- 3 tbsp icing sugar
Instructions
- For the quick coulis, blend or crush in a mortar and pestle the raspberries with the sugar until smooth. Force through a fine sieve until smooth (optional).
- To make the sugar syrup, in a medium pot add water halfway up, verjuice, sugar, scraped vanilla seeds and their pods and bring to a boil. Turn down to a simmer and add the peaches, then cover with a cartouche (a piece of baking paper cut to the size of the pot and pierced in the centre). Poach on a gentle heat for 3-4 minutes then, with a slotted spoon remove. Allow to cool then carefully remove the skins and cut them into wedges.
- Whisk the ricotta with a sprinkle of sugar. Add the cream and whisk again until smooth and fluffy.
- Serve dollops of ricotta cream into individual glasses, and top with peaches, coulis and crumbled biscotti.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
