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

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Preparation 20 min
Cooking 5 min
Chilling 3 h
Servings 8

Végétarien
Sans noix
Sans gluten
Sans oeufs

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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

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