Step-by-Step Guide to Cook Ultimate Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee Recipe. Poaching the peaches in bourbon adds a depth of mellow, boozy, bodacious flavor to the succulently sweet fruit. The mascarpone is whipped with a smidge This sorbet made with bourbon poached peaches is the epitome of summer!

You can cook Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee

1. Take 1 1/2 of Peaches, cut in half and de-stoned.
2. It’s 1/3 cup of Sugar.
3. Take 1/4 cup of Water.
4. Take 1 of Chopped up Vanilla Pod.
5. Prepare 1/4 cup of Bourbon (your brand of choice. I use Jim Beam).
6. Make ready 1 cup of Good quality French Vanilla Ice Cream.
7. Make ready 1 cup of Fresh Mascarpone.
8. You need 3 tsp of (heaped) of Castor (superfine) Sugar.

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Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee step by step

1. Get out a saute pan or large frypan..
2. 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…
3. 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..
4. 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.
5. Then put a 1/3 cup of Ice Cream in each ramekin on top of the fruit, flattening it down a bit..
6. 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..
7. Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin. spread carefully over until evenly covered..
8. 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.
9. Stand for one minute on bench before serving..
10. Done..

I didn't make the ice cream, but I made the cobbler without the coconut.It was best right out of the oven–the crust puffed up quite a bit–probably because of all the.Whisk together ice cream and mascarpone.

Cannoli with Orange and Mascarpone Ice-cream.Top with macerated peach and tarragon mixture.Sprinkle peaches with crushed biscotti and top with remaining mascarpone cream.This grown-up ice cream is total heaven with anything chocolaty, from BBC Good Food magazine.Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk.