Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy

Total Time:
6 hr 20 min
Prep:
20 min
Inactive:
6 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 cups peeled, pitted and diced peaches
  • 1/2 cup peach schnapps
  • 1 cup dry white wine
  • 1 handful mint leaves
  • 1 jalapeno, seeds removed depending on desired heat
  • 3 tablespoons sugar
  • 3 tablespoons heavy cream
  • Crystalline sugar, for garnish, optional
  • Cotton candy, for garnish (can be found in the candy aisle of most grocery stores)
  • Special equipment: shot glass ice tray (This tray freezes water to make ice shot glasses, or "ice bowls", and are available at most kitchen supply stores)
Directions
  • Fill a shot glass ice tray with water and freeze overnight.

  • Combine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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