Grilled Peach with Lychee Lime Sorbet and Pepper

Litchi lime sorbet

Squeeze the juice from the lime. Fill a spice grinder full of all the peppers. Boil the sugar and water until the sugar has dissolved and the liquid is clear. Remove from the heat and stir in the glucose. Soak the gelatin in cold water, squeeze it out and let it melt in the warm sugar solution. Mix with the lychee juice. Season with pistachios, lime juice, juice of one lemon and the pepper mixture and freeze in a sorbetiere to make a creamy sorbet. Shape into a pre-chilled container, cover and freeze until ready to use.

Peach Remove a strip of zest from the lemon and squeeze out a little juice. Rinse the peaches, cut them in half and remove the seeds. In a hot grill pan, brown them on both sides in the brown butter.

Add ginger, cinnamon, scraped vanilla bean and lemon zest. Extinguish with orange liqueur and drizzle with a few drops of juice from one lemon.

Arrange the peach wedges on cold plates, cut out balls of the lychee sorbet with an ice cream scoop, place them next to it and garnish with mint tips, raspberry pulp and a few raspberries. Dust with powdered sugar.

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