Barbecued peaches, Monmouthshire ham and beer snow
Beer snow is a winner in summer, and this will be a part of our 10th anniversary menus. It reminds me of my time in the Sydney sunshine, where I first learned about it, and it’s brilliant paired with amazing air-dried Monmouthshire ham from Trealy Farm and barbecued peaches. We use a wheat beer from Belgium, Verdett, which has a peachy, tropical taste which is perfect in this recipe.
Author: Gary Dall, The Roxburgh
Serves: 4
Ingredients
- For the beer snow:
- 160ml Verdett beer
- 200ml natural yoghurt
- 200ml buttermilk
- 120g glucose
- lemon juice, to taste
- To serve:
- 4 peaches, halved and grilled
- 4 slices of Monmouthshire air-dried ham
- Rocket
Method
- Whisk all the beer snow ingredients together and freeze overnight. During the freezing process, occasionally take it out and give it a good forking.
- Barbecue your peaches until you have a nice colour on them (alternatively you can do these in a griddle pan or even blowtorch them).
- To serve, top slices of ham with peach slices, then finish with a scattering of beer snow and some rocket.
