Chantilly cream with peaches
4 servings
40 minutes
Peach with Chantilly cream is an exquisite dessert of French cuisine, filled with sophistication and tenderness. Its history dates back to the times of Versailles when vanilla cream was a favorite at court. In this version, fresh peaches, juicy and slightly tart, are marinated in cherry liqueur, acquiring a delicate aroma. Combined with the airy texture of the cream made from whipped cream and egg whites, the dessert becomes a true celebration of flavor. The Chantilly cap envelops the peach slices, adding velvety softness to them. A mint leaf garnish not only adds freshness but also elegantly highlights the sweetness of the dessert. This masterpiece is perfect for concluding a romantic dinner or festive celebration.
1
Prepare all the ingredients.
2
Peel the peaches and slice them thinly.
- Peaches: 2 pieces
3
Pour cherry liqueur over the peaches and let them marinate in the fridge for 30 minutes.
- Cherry liqueur: 50 ml
4
Pour some water into a saucepan and bring to a boil.
5
Place a heatproof bowl on the saucepan so that it does not touch the water. Whisk the egg whites with powdered sugar in the bowl over low heat. Usually, it takes about 10 minutes for the whites to turn into a fluffy mixture. Then place the bowl in the refrigerator for 10 minutes.
- Egg white: 3 pieces
- Icing sugar: 100 g
6
Mix the cream with vanilla essence and whip until thick and fluffy.
- Heavy cream 35% fat: 150 ml
- Vanilla essence: 3 ml
7
Gently fold the whipped and cooled egg whites into the whipped cream using a silicone spatula.
8
Arrange the marinated peach slices on plates.
9
Place a topping of chantilly cream (a mixture of whipped cream and whipped egg whites) on top.
- Heavy cream 35% fat: 150 ml
- Egg white: 3 pieces
10
Serve garnished with a mint leaf. The latter is not only a nod to color but also a good way to highlight the sweetness of the cream and pickled peaches.
- Fresh mint: to taste
