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Recipe courtesy of Jeff Mauro
Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis
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- 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:
Cherry Coulis:
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.
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