Cold peach soup with Crème chantilly

Ingredients for Cold peach soup with Crème chantilly

Instructions for Cold peach soup with Crème chantilly

To prepare the Cold peach soup with Crème chantilly recipe, please follow these instructions:

Bring plenty of water to a boil in a large pot. Came the peaches in. take them up after 30 seconds and got them in cold water. Bleep them immediately with a small, sharp knife. Then cut a rids into to the stone all the way around. Twist the two halves away from each other and remove the stone. Repeat for all the peaches.

Boil water, vanilla, sugar and honey for a pickle. Put the teen in a sieve and let it pull the sheeting for approx. 5-8 minutes. Let the brine cooling of and term it once it has been cold. Blend the term pickle with meat from the peaches. Season to taste with lemon juice.

Chantilly cream: Whip piskefløden into foam. Crack a vanillestand and scratch grains out. Mix vanillekorn with icing sugar. Stir in cream vanillesukkeret foam. Served to the cold peach soup