Watermelon, peach, strawberry and white chocolate

Watermelon, peach, strawberry and white chocolate

By
From
Lamingtons & lemon tart
Serves
4
Photographer
Patricia Niven

These flavours work so well together and the contrast in temperature makes this beautiful to eat on a hot day.

Peach schnapps goes brilliantly with strawberries and watermelon and the creaminess of the white chocolate brings it all home. Make the granita in advance and store it in the freezer to use as a sweet and icy topping for any dessert, any time.

Ingredients

Quantity Ingredient

Peach schnapps granita

Quantity Ingredient
125ml peach schnapps
25g caster sugar
1/2 gold-strength gelatine leaf, soaked and drained
125ml strawberry puree

White chocolate and vanilla cream

Quantity Ingredient
90g white chocolate, melted
185ml thickened cream
1/2 vanilla bean, seeds scraped

Peach slices

Quantity Ingredient
1 peach

Sugared strawberries

Quantity Ingredient
250g strawberries
30g caster sugar

To serve

Quantity Ingredient
1 watermelon, cut into twelve 2 cm

Method

  1. To make the granita, place the peach schnapps and sugar in a saucepan over medium–low heat and cook to gently dissolve the sugar.
  2. Remove from the heat and stir in the soaked gelatine to dissolve it, followed by the strawberry purée. Pour the mixture into a small plastic container and place it in the freezer.
  3. Stir and scrape the mix with a fork every hour until you have fine shavings of ice. This may take 6 hours for the perfect consistency. Store in the freezer until needed.
  4. For the white chocolate and vanilla cream, put the melted chocolate in a bowl.
  5. Put 60 ml of the cream and the vanilla seeds in a saucepan over medium heat and bring to a simmer. Pour the mixture over the chocolate. Leave to sit for 30 seconds before stirring well with a spatula to combine. Stir in the remaining cold cream.
  6. Transfer the mixture to a covered container and place in the refrigerator for a minimum of 1 hour before use.
  7. For the peach slices, use a sharp knife to cut the peach in half. Remove the stone then cut the peach halves into slices.
  8. For the sugared strawberries, wash, hull and halve the strawberries and sprinkle the sugar over the fruit in a bowl. Cover with plastic wrap and leave out of the refrigerator for an hour or so.
  9. To serve, take four bowls and distribute the strawberries evenly. Add the watermelon cubes to the bowls then the slices of peach.
  10. Top with the peach schnapps granita and a scoop of the white chocolate and vanilla cream then serve.
Tags:
darren purchese
burch and purchese
sweet studio
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