|
|
|
This month's recipes with Geneviève Lethu
For 8 servings
1 kg yellow peaches - 150 g caster / superfine sugar - 50 g salted butter - 20 cl peach syrup - 24 finger biscuits - 100 g crushed pistachios.
For the cream :
500 g mascarpone - 5 egg yolks + the whites - 80 g sugar
Print TASTY PEACHES
• Wash, peel and chop the peaches into chunks. Melt the butter and sugar
in a frying pan over a medium heat, stirring continuously. Add the peach
chunks. Let them caramelise stirring regularly. Leave to chill.
• In a salad bowl, whisk the mascarpone with the egg yolks and the sugar
energetically. Whisk the egg whites until firm and delicately add them to
the mixture. Put to one side. Soak the biscuits in the peach syrup diluted
in warm water.
• In a dish (or individual glasses) put a layer of biscuits, a layer of fruit and
cover with cream. Repeat the layers to finish with the cream.
• Sprinkle the crushed pistachios over the top. Chill for at least 6 hours in
the refrigerator.
Consulter toutes nos recettes |
|
|
