Idée recettes de la Cave Beetschen dessert aux fruits soupe de nectarines à la menthe feuillantine de gingembre confit

Nectarine soup with mint, feuillantine with candied ginger 

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people



Nectarine Soup

4 nectarines

1 lemon

½ bunch peppermint

100g sugar

200ml water

20g crystallised ginger

4 scoops of Bourbon vanilla ice cream


Feuillantines with candied ginger

30g flaked almonds

30g icing sugar

15g flour

20g butter

20g ginger

Zest of ½ orange

Juice of ½ orange






For the nectarine soup:

Make a syrup with 100g sugar, the juice of one lemon and 200ml of water.

Wash and cut the nectarines into quarters.

Finely chop the ginger.

Wash and remove the stalk from the mint. Keep 4 leaves for decoration and chop the rest as finely as possible. Mix the syrup, nectarines, mint and ginger. Refrigerate.


For feuillantines

In a bowl, place the orange juice and zest, icing sugar, butter, chopped ginger, flour, almonds and a pinch of salt. Mix into a smooth paste.

On a baking tray covered with baking paper, spread the feuillantine mixture with a spoon to form a round shape.

Bake at 180 ° C for 4-5 minutes. Cool and remove the baking tray.



In a bowl, divide the nectarine quarters and add a scoop of vanilla ice cream to the top. Garnish with a mint leaf and a few raspberries. Place the feuillantine in the scoop of ice cream and enjoy.



Bon Appétit!