appetite magazine
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:
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
  1. Whisk all the beer snow ingredients together and freeze overnight. During the freezing process, occasionally take it out and give it a good forking.
  2. Barbecue your peaches until you have a nice colour on them (alternatively you can do these in a griddle pan or even blowtorch them).
  3. To serve, top slices of ham with peach slices, then finish with a scattering of beer snow and some rocket.
Recipe by appetite magazine at https://www.appetitemag.co.uk/barbecued-peaches-monmouthshire-ham-and-beer-snow/