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; 4 fresh peaches, halved and pitted or poached peaches

(0)

Rate this recipe

Preparation 20 min
Cooking 5 min
Chilling 3 h
Servings 8

Vegetarian
Nut-free
Egg-free

See

Ingredients

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

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.
Assembly
- In eight plates, spread the ganache on the Breton shortbreads. Top with the peach halves and garnish with the remaining raspberries.

Peaches and Raspberry Cream on Homemade Breton Shortbread

Categories

Ingredients

Preparation

Assembly

Personal Note