Preview

Peaches in lemon syrup, mascarpone cream, speculoos powder, fresh thyme |

Sweet

A refreshing dessert made with peaches cut into pieces and cooked in lemon syrup, whipped cream with mascarpone cheese, a few thyme leaves, and cinnamon cookie crumbs.

Note

Speculoos cookies can be replaced by graham crackers.

Ingredients

Recipe for 12 tapas

Mascarpone cream

200 Ml
35% whipping cream
150 Gr
Mascarpone cheese
50 Gr
Sugar
1 Unit(s)
Egg yolk

Peaches in lemon syrup

600 Gr
Peace of frozen peach
1 Unit(s)
Lemon
200 Ml
Water
200 Ml
Sugar
2 Sprig(s)
Thyme

Toppings

6 Unit(s)
Speculoos
2 Sprig(s)
Thyme

Preparation time: 30 min

  • Setting up

    Crush the speculoos cookies into coarse crumbs.

    Cut the peach quarters into small cubes.

    Remove the leaves from the thyme sprigs.

    In a mixing bowl, combine the mascarpone, sugar, and well-chilled 35% cream using a mixer with a whisk attachment or by hand until it reaches the consistency of whipped cream. Add the egg yolk and mix, then fill a pastry bag.

  • Peaches in lemon syrup

    Zest the lemon and squeeze the juice into a saucepan.

    Add the water and sugar, then bring to a boil.

    Add the chopped peaches and cook for 1 minute.

    Leave to cool in the syrup and drain before serving.

  • On the plate

    Place the peaches at the bottom of your verrines.

    Pipe the mixture into your verrines using a pastry bag to create an attractive shape, then finish with the speculoos powder and thyme leaves.

Speculoos cookies can be replaced by graham crackers.

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