Peach Cream Dessert Recipe

Peach Cream Dessert Recipe

Ingredients: Serves 4

4 small peaches, skinned, halved, stoned (pitted) and sliced
75 ml/5 tbsp water
45-60 ml/3-4 tbsp caster (superfine) sugar
5 ml/1 tsp lemon juice
15 ml/1 tbsp custard powder

300 ml milk
150 ml whipping cream

Palmiers, to serve


Stew the peaches in the water with 30 ml/2 tbsp of the sugar and the lemon juice until pulpy. Pass through a sieve (strainer) or puree in a blender or food processor. Blend the custard powder with 15 ml/1 tbsp of the sugar and a little of the milk in the rinsed-out saucepan. Stir in the remaining milk. Bring to the boil and cook for 2 minutes, stirring all the time, until thickened. Cover with a circle of wetted greaseproof (waxed) paper to prevent a skin forming. Leave to cool. Whip the cream until softly peaking. Fold the peach puree into the custard, then the cream. Taste and add a little more sugar, if liked. Turn into four glasses and chill until ready to serve with Palmiers.

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