This recipe was served at a dinner party given by Brian Bistrong, the chef at Citarella restaurant in New York City, and his wife, Chieun Ko-Bistrong, a graphic designer, which food writer Melissa Clark attended in 2003. Bistong asked his friend and colleague at Citarella, Bill Yosses, to make the desserts, which Yosses did—in two courses: this cold, refreshing, and sweet sorbet, and a classic strawberry shortcake with quenelles of Yosses’s perfumed 12-vanilla bean ice cream on the side.
The various fruit elements of this dessert soup call for a slightly off-dry sparkling wine from France’s Loire Valley; recommended producers include Langlois-Chateau and Bouvet-Ladubay.
- 1/4 cups mineral water
- 1 bottle Champagne
- 2 1/4 cups elderflower syrup
- 3/4 cup Muscat dessert wine 3 ripe white peaches, halved, pitted, peeled, and cut into thin (1/8-inch) slices
Combine all the liquids and freeze in an ice cream machine according to the manufacturer’s instructions.
Place 8 soup bowls in the freezer 1 hour before needed.
To serve, place a 4-inch round tart ring mold in the bottom of a soup bowl. Fan a single layer of peach slices in the bottom of the mold. Using the back of a spoon, spread some of the sorbet into the mold and level it off with a spatula. Remove the mold, and garnish with a slice of white peach. Plate the remaining sorbet and sliced peaches in the same manner. Serve immediately.