Grappa-Marinated Peaches, Lemon-Verbena, Mascarpone

Name: Grappa-Marinated Peaches, Lemon-Verbena, Mascarpone
Yield: Serves 6
Ingredients: 225 ml water; 50 g golden caster sugar; pinch of salt; 50 g lemon verbena leaves; 200 g mascarpone; 45 ml grappa; 45 g golden caster sugar; 6 ripe white-fleshed peaches; 1 punnet of raspberries

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

If you can get great white-fleshed Peaches in their prime then do, if not use Yellow. The quality is more important than the colour. It’s all very simple, Peaches and cream, and the combination of Peaches and Raspberries is classic

Ingredients

Lemon verbena granita

50 g lemon verbena leaves
pinch of salt
50 g

Dessert
Vegan
Gluten-free

Method

To make the granita

Blanch the verbena in salted boiling water for 5 seconds, refresh in iced water. Drain and dry the leaves. Put them in the blender with the sugar and 225 ml of water, then blitz till smooth. Freeze in a shallow container, beating with a fork