Chantilly Verrine with Peach & Sunflower
Updated: Sep 13, 2019
PREPARATION: 15 minutes | COOLING: 30 minutes | YIELD: 4 to 6 verrines
2 sachets (or 6 g loose tea) of Sunflower herbal tea from FloralTea
473 ml whipping cream 35%
200 g mascarpone cheese
40 g powdered sugar
6 to 8 peaches, washed, cut in 2 and pitted
500 ml (2 cups) water
250 ml (1 cup) white sugar
the juice of 1 lemon
For the verrines
2 tbsp. apricot jam from Quebec (per verrine)
40 g sunflower seeds
In a saucepan, pour the cream 35% and heat over medium-high heat until boiling.
Remove from heat immediately and add the tea bags. Infuse for 5 minutes then remove the sachets. Refrigerate until the sunflower-infused cream is completely cool.
In another saucepan, combine the white sugar, water and lemon juice for the syrup. Add the peaches and simmer for about 5 minutes.
Carefully remove the peaches from the syrup and let them warm on a plate. Remove the skin from the peaches and cut into slices. Cover and put in the refrigerator.
In a frying pan, roast the sunflower seeds on a low heat until golden brown.
In a large bowl, mix the sunflower-infused cream (well chilled) and the mascarpone cheese. Whisk the mixture into whipped cream using an electric mixer. While whisking, add the powdered sugar. Whisk until the Chantilly cream is smooth and firm.
Place a few slices of poached peaches in the bottom of the verrines. Overlay the Chantilly cream, sunflower seeds and apricot jam. Spread all these ingredients alternatively in layers with a spoon to fill each verrine. Let cool and enjoy!
Tip: Before preparation, put the bowl and whisk in the freezer to make a perfect Chantilly whipped cream.
To purchase FloralTea's Sunflower herbal tea, click HERE
« FloralTea's medicinal flower herbal teas arrived at a defining moment in my life; at a time when I wanted to explore and discover flowers in my recipes. While tasting the Sunflower tea, I saw myself back, little one, running in the freshly cut fields and the big garden of sunflowers behind the house of my grandparents. The delicate floral scent of sunflower petals and the more fruity osmanthus flower with unique peach and apricot aromas, reminded me of my grandfather enjoying his berries in cream …
That inspired me for this mouth watering fruity dessert with fresh, comforting and tasty compositions, and with local produce. Juicy peaches and apricot jam almost taste of candies, roasted sunflower seeds offer an irresistible crunchy side in addition to a subtle nod to the herbal tea, and the cream, what about the cream infused with Sunflower tea! ... I let you find out but I promise you a taste discovery.
Let yourself be carried on a little cloud of cream and catch the last rays of summer sun in our Chantilly Verrine with Peach and Sunflower. A true seasonal delight that will certainly brighten your day ! »
Raised in the countryside, Caroline grew up learning about the benefits and respect for nature. After working in the kitchen alongside great Chefs from several restaurants in Montreal, she pursues her training with passion as a self-taught chef in the Laurentians where she rediscovers the fields, the forest and the art of pastry. The vast wooded areas of this region give her a new inspiration: cooking with edible flowers. Her creative nature, her curiosity and her child's heart do the rest! After a long walk in the woods and a responsible harvest of wild plants, the magic takes place in the kitchen of this culinary artist who likes to transform her harvests of the moment into gastronomic works of art, for the greatest pleasure of her guests. The unique, natural and local creations of SakuraCake are her signature.