Coupes Mireille (Vanilla and Currant-Cream Ices with Poached Nectarine)

Ingredients

• glace à la vanille
• glace groseille à la crème
• nectarines poached in vanilla syrup
• white Bar currant jam
• crème Chantilly
• spun sugar

Instructions

1. Fill the cups half with glace à la vanille and half with glace groseille à la crème.
2. Poach a nectarine per cup in vanilla syrup, remove the stone and fill the cavity with white Bar currant jam.
3. Place a nectarine in the middle of each cup.
4. Decorate with crème Chantilly and cover with a veil of spun sugar.