Peach and raspberry coupe | Gourmet Traveller

Ingredients

• Coupe
• 220 gm white sugar (1 cup)
• 1 vanilla bean, split lengthways, or 1 tsp vanilla bean paste
• 250 ml sparkling white wine (1 cup)
• 4 peaches, stones removed, quartered
• 250 ml thickened cream (1 cup)
• 200 gm raspberries
• Raspberry granita
• 110 gm caster sugar (½ cup)
• 240 gm raspberries
• Pistachio cat tongues
• 90 gm unsalted butter, softened
• 100 gm icing sugar
• 2 eggwhites
• 30 gm caster sugar
• 90 gm plain flour
• 50 gm shelled pistachios, coarsely chopped