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Here are the ingridients that are needed to cook a yummy Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee:
- Take 1 1/2 of Peaches, cut in half and de-stoned.
- Provide 1/3 cup of Sugar.
- Provide 1/4 cup of Water.
- Prepare 1 of Chopped up Vanilla Pod.
- Take 1/4 cup of Bourbon (your brand of choice. I use Jim Beam).
- You need 1 cup of Good quality French Vanilla Ice Cream.
- Prepare 1 cup of Fresh Mascarpone.
- Provide 3 tsp of (heaped) of Castor (superfine) Sugar.
Done with the ingridients? Below are the steps on serving Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee:
- Get out a saute pan or large frypan..
- In the pan, put the water, first measure of sugar and the chopped up vanilla pod and bring up to a simmer and make a sugar syrup. once sugar has dissolved simmer for 3 minutes…
- Add the Bourbon in to the pan and bring it back to a simmer. Add the cut peaches to the simmering syrup skin side down for 5 minutes. then flip them over and simmer another 3 minutes. The syrup should be dark and thick by this stage. Remove the peaches and carefully peel off the skin. Place peaches back in syrup and let them sit in it..
- Get 3 ramekins and place a peach half in each of the 3 ramekins, cut side up, and drizzle over two tsp of the syrup over each.
- Then put a 1/3 cup of Ice Cream in each ramekin on top of the fruit, flattening it down a bit..
- Next place a 1/3 cup of Mascarpone in each ramekin and smooth the top over with a spatula or palette knife level with top of the ramekin..
- Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin. spread carefully over until evenly covered..
- Blowtorch the top until the sugar has caramelised. if you don't have a blowtorch, you can stick it under a grill(broiler) keeping a close eye on it that it doesn't burn.
- Stand for one minute on bench before serving..
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