Neige de Peches au Champagne

Neige de Peches au Champagne (nayj d’ pesh- oh shahm-pahn-yeh) is a luxurious frozen dessert made with peach juice and Champagne and flavoured with oranges.

Serve it as a refreshing ending to rich meal. The dessert must be made the day before you serve it, as it has to freeze overnight. If you think the use of Champagne is too extravagant, substitute a sparkling white wine.

8 fl. oz. fresh or bottled peach juice 8 fl. oz. dry Champagne 2 oz. castor sugar juice and very finely grated rind of 1 small orange frozen peach champagne dessert, Neige de Peches an

½ teaspoon ground allspice oz. gelatine, dissolved in

3 tablespoons hot peach juice

1 egg white

2 very large oranges

Set the thermostat of the refrigerator to its coldest setting.

In a medium-sized saucepan, combine the peach juice, Champagne, sugar, orange rind and juice and allspice. Set the pan over moderately high heat and bring the mixture to the boil, stirring constantly. Boil for 4 minutes, stirring occasionally.

Remove the pan from the heat. Stir in the dissolved gelatine and strain the mixture into a 1-pint freezer tray. Set aside to cool to lukewarm and then place the tray in the frozen food storage compartment of the refrigerator to freeze for 30 minutes.

Meanwhile, in a medium-sized mixing bowl, beat the egg white with a wire whisk or rotary beater until it forms stiff peaks.

Remove the freezer tray from the refrigerator. Whisk the chilled peach mixture into the egg white, blending it in thoroughly. Spoon the mixture back into the freezer tray and return it to the frozen food storage compartment of the refrigerator. Freeze for 1 hour.

Remove the mixture from the refrigerator and turn it out into a medium-sized mixing bowl. Whisk the mixture with a wire whisk or rotary beater for 1 minute, and then spoon it back into the freezer tray. Return the tray to the frozen food storage compartment and freeze the mixture for 4 hours, whisking every hour.

Meanwhile, wash the oranges under cold running water and pat them dry with kitchen paper towels. With a sharp knife, cut the oranges across in half. With a sharp-edged metal spoon, scoop out and discard the flesh and most of the pith, taking care to keep the shells intact.

Remove the peach mixture from the refrigerator. Turn it out into a medium-sized mixing bowl and whisk it with a wire whisk or rotary beater for 2 minutes. Spoon the mixture into the prepared orange shells.

Return the dessert to the frozen food storage compartment of the refrigerator and freeze it overnight.

Remove the oranges from the refriger-ator. Place them in shallow gjass bowls large enough to hold the oranges com- fortably. If the Champagne mixture is very hard leave the dessert for 10 to 15 minutes at room temperature before serving.

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