Peaches and Raspberry Cream on Homemade Breton Shortbread

Name: Peaches and Raspberry Cream on Homemade Breton Shortbread
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 3 oz (85 g) white chocolate, chopped; 3/4 cup (180 ml) 35% cream; 2 cups (500 ml) fresh raspberries; 8 Breton Shortbreads (see recipe); 4 fresh peaches, halved and pitted or poached peaches (see recipe)

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Preparation 20 MIN

Cooking 5 MIN

Chilling 3 H
Servings 8

Ingredients
Preparation

Ingredients

3 oz (85 g) white chocolate, chopped
3/4 cup (180 ml) 35% cream
2 cups (500 ml) fresh raspberries
8 Breton Shortbreads (see recipe)
4 fresh peaches, halved and pitted or poached peaches (see recipe)

Preparation

Place the chocolate in a bowl. Set aside.
In a small saucepan, bring the cream to a boil. Pour over the chocolate. Let rest for 1 minute without stirring. With a whisk, stir until smooth. Cover and refrigerate for about 3 hours.
Beat the ganache with an electric mixer until soft peaks form. Add 250 ml (1 cup) of raspberries and beat for about 1 minute or until the ganache becomes pale pink. Refrigerate until ready to serve.