Recipe courtesy of Brooke Peterson
Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 75
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 6
- Sodium
- 3
- Total: 6 hr 20 min
- Prep: 20 min
- Inactive: 6 hr
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)
Directions
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)- 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.