Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
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- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
Ingredients
Cake and Peaches:
Vegetable oil, for oiling grill grates
4 mini angel food cakes or sponge cake rounds
4 ripe peaches, halved and pitted
1 cup whipping cream
8 ounces mascarpone
2 tablespoons honey
Seeds from 1/2 vanilla pod
Cherry Coulis:
2 cups fresh cherries, pitted
2 tablespoons champagne vinegar
1 1/2 tablespoons dark brown sugar
1/2 cup pistachios, crushed
Directions
- For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
- Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
- In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
- For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
- In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.
