Chocolate Ice Cream Filled Pickled Peach

Bring sugar, water and white wine with lemon and star anise, orange juice, orange and lemon peel, vanilla pulp in a saucepan to a boil, make in about 3 min and set aside.

Peel the peaches, cut them in half and remove the seeds. Put them in a container and add the sugar-spice solution while it is still warm. Place in the refrigerator for about 5 hours to marinate.

Peach mousse (espuma): Bring the peach liqueur to a boil with the grenadine syrup, a tiny bit of the peach nectar, the lime zest and the vanilla pulp, simmer a tiny bit. Add the maple syrup and bring to a boil once.

Squeeze the gelatin previously soaked in cold water, add and let it melt. Stir through with the remaining peach nectar, strain through a fine sieve and pour into the Isi Gourmetwhip. Close the bottle with the lid, screw in 2 cartridges, shake well and refrigerate for about 3 hours.

Remove the peaches from the broth. Place half a peach, cut side up, in a jar. Form a scoop of chocolate ice cream in the bulge where the pit used to be. Place the second half of the peach on top, making a whole filled peach. Top each with 1 tbsp. raspberry pulp and drizzle a little of the peach foam decoratively on top.

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