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FEATURE RECIPE
Peach and raspberry coupe
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Serves
6
| Coupe |
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220 gm (1 cup)
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white sugar
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1
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vanilla bean, split lengthways, or 1 tsp vanilla bean paste
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250 ml (1 cup)
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sparkling white wine
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4
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peaches, stones removed, quartered
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250 ml (1 cup)
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thickened cream
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200 gm
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raspberries
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| Raspberry granita |
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110 gm (½ cup)
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caster sugar
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250 ml (1 cup)
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sparkling white wine
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240 gm
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raspberries
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| Pistachio cat tongues |
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90 gm
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unsalted butter, softened
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100 gm
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icing sugar
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2
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eggwhites
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30 gm
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caster sugar
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90 gm
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plain flour
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50 gm
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shelled pistachios, coarsely chopped
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1
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For raspberry granita, combine caster sugar and ½ cup water in a saucepan and bring to the boil, simmer for 2 minutes, then add raspberries and remove from heat. Process raspberries and syrup in a blender, then strain through a fine sieve and discard seeds. Add sparkling wine and stir to combine. Pour mixture into a large shallow freezer-proof tray and freeze until frozen. Remove from freezer and use a fork to scrape the mixture into small ice crystals, then return to freezer until required.
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2
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Combine sugar, vanilla bean and sparkling wine in a saucepan and bring to a simmer over medium heat. Add peaches, reduce heat to low and poach for 5 minutes or until just tender. Cool to room temperature, then refrigerate until required.
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3
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For pistachio cat tongues, preheat oven to 200C. Using an electric mixer, beat butter and icing sugar until pale and fluffy. Whisk eggwhites in a clean bowl until soft peaks form, then add caster sugar a little at a time, beating until sugar dissolves before adding more, continue whisking until incorporated. Fold eggwhite through creamed butter mixture, then add flour and stir to combine. Spoon mixture into a piping bag fitted with an 8mm plain nozzle and pipe 6cm lengths onto baking paper-lined oven trays, then scatter with pistachio. Bake for 8 minutes or until golden around edges, then transfer to a wire rack to cool. Makes about 50. Biscuits will keep in an airtight container for up to 1 week.
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4
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Whisk cream and 2 tbsp peach poaching liquid in a large bowl until soft peaks form. To serve, divide poached peaches and raspberries among glasses, top with cream, then granita. Serve immediately with pistachio cat tongues.
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RECIPE Rodney Dunn
PHOTOGRAPHY Chris Chen
STYLING Michele Finato
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