from Tatiana's notebook · Desserts
Peaches and Cream
Over the past few weeks, despite the fact that we’re well into autumn we’ve had some truly outstanding weather on the weekends. Beautiful warm days with lovely balmy evenings so to take advantage of it we decided to put a spin on the classic peaches and cream flavour combination. This recipe, Cheesecake Cream with a Peach Sherbet is what we ended up with.
- Cook
- 1 hour 30 min
- Total
- 6 hours
- Makes
- 4 servings
Jump to the methodAdded September 2011
You'll need
for the sherbet
- 100g caster sugar
- 500g peaches (4-5 fruits)
- 2 tbsp of lemon juice
- 125ml full cream milk
- 2 egg whites
for the cheesecake cream
- 100g full-fat soft cream cheese or mascarpone
- 2 tsp caster sugar
- 1 tsp vanilla extract
- 250ml cream
- Mint sprigs to serve
- You will also need
An Ice Cream Machine
A set of decorative Martini Glasses to serve (optional)
Method
Chop the Peaches into pieces around one and a half to two centimetres in size. There is no need to remove the skin.
Place the sugar and 150ml of water in a heavy based saucepan. Stir to dissolve the sugar over a low heat before increasing the heat to medium and bringing the syrup to the boil.
Make the sugar syrup 
Add peaches to the boiling syrup As the syrup boils, add the peaches. Stir to coat them with the syrup before reducing the heat to low again and simmering for about 10 minutes or until the peaches are soft and pulpy.
After the ten minutes, remove from the heat, add the lemon juice, stir and leave the peach mixture to cool for 15 to 30 minutes.
Add lemon juice 
Set aside some of the syrup After the cooling time, use a seive to strain off about 3 tbsp off the peach syrup and set aside for later use.
Next, take the remaining syrup and the peach fruit and blend until you obtain a smooth puree.
Blend the peaches 
strain the puree Work the puree through a sieve into another bowl to remove all of the solid lumps before chilling the strained puree in the fridge until cold. This could take up to a couple of hours.
Stir the milk into the cooled puree, then pour into the ice cream maker and churn until thickening and slushy.
Add the milk 
Egg Whites, beaten to a soft peak Meanwhile, whisk the egg whites to soft peak.
Details on how to separate the egg whites can be found on our How to Separate an Egg page.
Carefully add the egg whites to the churning mixture and continue to churn until the sherbet is thick, creamy. This should take about 20 minutes, depending on your ice cream machine. Place the sherbet in a container and put into the freezer for a couple of hours. This will allow the sherbet to firm up, making it easier to keep its shape when you scoop it.
Sherbet, ready to use 
Cream Cheese mix To make the cheesecake cream, loosen the cheese by beating it in a bowl. Then beat in the sugar until it is dissolved and creamy. The cream should not be grainy.
Add the vanilla extract and stir until well combined.
Lightly whip 150 ml of the cream with a balloon whisk. Gently fold in the cream into the cheese with a metal spoon. Then stir in the remaining un-whipped cream.
Putting it all Together
Place the cream into martini glasses. Smooth over with the back of a table spoon dipped in hot water. Cover with cling film and chill for at least 1 hour to set.
When you are ready to serve, flood the surface with the reserved peach liquid
Then top with a quenelle of the Peach Sherbet and decorate with a sprig of mint.
