Fleur de Sel is French sea salt and is available in specialty stores. Strewn across this dessert featuring caramelized peaches and homemade chocolate ice cream it demonstrates how sweetness and saltiness can harmonize to produce a festival of flavor.
This recipe requires an ice cream maker.
Ingredients
Ice Cream
¾ cup + 1 tablespoon (100ml) milk
¾ cup + 1 tablespoon (100ml) heavy cream
6 tablespoons (75g) granulated sugar
3.5oz (100g) Lindt Excellence 70% Cocoa Bar, chopped
4 egg yolks
Caramelized peaches
4 ripe peaches
2/3 cup (120g) brown sugar, packed
¼ cup (60g) butter
Method
Ice Cream
- Combine the milk, cream and sugar in a saucepan and bring to a boil.
- Remove from heat and stir in the chopped Lindt Excellence 70% Cocoa Bar.
- Place the egg yolks in a heat proof bowl.
- Slowly pour over the egg yolks, stirring constantly.
- Place the bowl over simmering water and whisk the mixture until it thickens.
- Remove from heat and pour through a strainer.
- Freeze according to the instructions on your ice cream machine.
Caramelized Peaches
- Cut the peaches in half and remove the stone.
- Place the brown sugar, butter and 3 tablespoons of water in a large saucepan and bring to a boil.
- Carefully place the peaches in the pan with the cut side down.
- Reduce to a medium heat and let the peaches caramelize in the sauce approximately 6-8 minutes.
- Carefully turn the peaches over and cook for an additional 2 minutes.
To Serve
- Place a caramelized peach, cut side up and some sauce on a plate.
- Put one scoop of ice cream on top of each peach.
- Sprinkle with a little Fleur de Sel.
- Yield: 4 portions
- Prep Time: Approximately 1 hour
For more recipes visit www.lindtusa.com or browse our Lindt Chocolate Passion Recipe Book
