Frozen peach soup

• 6 flat peaches REGAL’IN™
• 8 ice cubes

Caramelized peaches

• 4 flat peaches REGAL’IN™
• Honey
• 1 vanilla bean

Topping

• 60 g of butter
• 60 g of brown sugar
• 60 g flour
• 60 g of pistachio powder or hazelnuts or almonds (as you wish)
• 1 pinch of salt

Mint whipped cream

• 250 g liquid cream 30%
• 50 g of mascarpone
• 30 g icing sugar
• 15 mint leaves

Biscuits

• 1 egg white
• 30 g icing sugar
• 30 g flour
• 30 g butter

1. For the topping: Mix all ingredients together until the dough is homogenous. Crush the dough into small pieces and bake at 170°C for about 15 minutes.
2. For the biscuits: Mix all the ingredients and reserve the dough in a few minutes in the fridge. Pour on a silicone coated leaf, spread with a spatula or the back of a spoon, and cook for about 5 minutes at 180 °C.
3. For the mint whipped cream: Mix, then whip. Put in a pastry bag and set aside in the fridge.
4. For the caramelized peaches: Dice and fry with honey and vanilla.
5. For the frozen peach soup: Pit and blend.
6. For dressing: In a bowl, pour the peach soup and poach the mint whipped cream. Add some diced caramelized peaches, a few pieces of pistachio topping, and broken biscuits. Finally, decorate with a few mint leaves.