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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 |
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Method:
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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