Pêches Rose-Pompon (Peaches Filled with Vanilla Ice on Raspberry Ice)

Ingredients

• Fine peaches
• Vanilla syrup
• Glace à la Vanille
• Glace à la Framboise
• Crème Chantilly
• Pink spun sugar

Instructions

1. Scald and peel fine peaches, poach them in a vanilla syrup and let them cool.
2. Remove the stones without opening the peaches much and without breaking them.
3. Fill the place of each stone with firm glace à la vanille.
4. Arrange the re-formed peaches in a silver timbale on a layer of glace à la framboise.
5. Cover with pralined crème Chantilly and keep half an hour in the cooler.
6. At the last moment, cover the timbale with a veil of pink spun sugar.