Michel Guerard – White Peaches with Verveine Ice Cream

1. bring the milk, whipping cream and 75 g sugar to the boil. Add 20 g of the verveine leaves

and simmer for 20 minutes in a closed saucepan. Let the lime peel simmer gently for 20 minutes. Remove the lime peel and chop finely. Keep the syrup.

Peel the peel of a quarter of the lime thinly (without the white skin). Simmer 150 g sugar with 1 l water and the lime peel for 20 minutes. Remove lime peel and chop finely. Keep the syrup.

Squeeze 75 ml juice from the remaining limes. Chop 10 g of verveine.

Beat the egg yolks with the remaining sugar until creamy and thick. Pour the verveine whipped cream through a sieve and squeeze the leaves well in the sieve. Stir the strained whipped cream into the egg mixture in batches. Cook egg-beaten cream mixture over medium heat, stirring until creamy-thick; do not bring to a boil. Add lime juice, lime zest, chopped verveine leaves and food coloring. Cool and freeze in ice cream maker.

(If you don’t have an ice cream maker, pour the mixture into a bowl and stir frequently with a whisk while freezing).

Cut the peaches crosswise, dip them briefly in boiling water, rinse and skin them. Cut peaches in half, gently twist out the stone and quietly make the peach halves in the lime zest syrup for 5 min. Remove peaches and cool.

6. Finely mash 100 g raspberries and the powdered sugar with the hand blender. Raspberry pulp d

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