Poached Peach Fool
Cook Time 30 minutes
1 tbsp verjuice
2 cups caster sugar
2 vanilla beans, split and vanilla beans scraped
1 cup ricotta
½ cup cream
4 biscotti, crumbled
1 punnet of raspberries
3 tbsp icing sugar
For the quick coulis, blend or crush in a mortar and pestle the raspberries with the sugar until smooth. Force through a fine sieve until smooth (optional).
To make the sugar syrup, in a medium pot add water halfway up, verjuice, sugar, scraped vanilla seeds and their pods and bring to a boil. Turn down to a simmer and add the peaches, then cover with a cartouche (a piece of baking paper cut to the size of the pot and pierced in the centre). Poach on a gentle heat for 3-4 minutes then, with a slotted spoon remove. Allow to cool then carefully remove the skins and cut them into wedges.
Whisk the ricotta with a sprinkle of sugar. Add the cream and whisk again until smooth and fluffy.
Serve dollops of ricotta cream into individual glasses, and top with peaches, coulis and crumbled biscotti.