Name: Peach Schnapps and Strawberry-infused Watermelon with Black Peppercorn Sorbet
Cook time: 14 h
Total time: 14 h
Yield: Serves 4
Ingredients: 325 grams water; 1 vanilla pod; 20 grams lemon juice; 600 grams peach schnapps and strawberry water infusion; 350 grams black peppercorn syrup infusion; fresh basil, sliced into thin julienne; 500 grams sugar syrup; 15 grams lemon juice; 375 grams caster sugar; 350 grams peach schnapps; 15 grams freshly cracked black pepper; 1 grams malic acid; 400 grams crème fraîche; 45 grams liquid glucose; 500 grams frozen strawberries; 4 pieces seedless watermelon, cut into 3cm x 3cm x 6cm rectangles

Preparation info

Serves
4

Difficulty
Easy
Ready in
14 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Darren Purchese is a master of desserts. In this recipe, the fresh combination of flavours is heightened through Darren’s clever use of sous vide and compression from the vacuum machine. The tingle of pepper in the sorbet leaves a lingering warmth to a cold dessert.