Frozen peach soup, pistachio topping, biscuits and caramelized peaches

  • Intermediate
  • 15 to 30 min
  • 4 parts
  • 15 to 30 min

Frozen peach soup

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

Caramelized peaches

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


  • 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


  • 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.