Cherry peach parfait - recipe

Cherry peach parfait

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  1. 1

    Place the peaches in a small bowl and pour over boiling water to cover them. Leave for 5 mins then plunge into cold water. Peel off the skins and then slice and chop them.

    For this step you'll need:

    • 3 Peach(es) ripe
  2. 2

    Reserve 6 cherries for the decoration. Stone the remaining cherries then place in a small pan with 4 tbsp water and the sweetener. Simmer gently for 5 mins until the fruit is tender. Place the cherries in a food processor and whiz until smooth. Sieve into a bowl.

    For this step you'll need:

    • 750g Cherries fresh
    • 1 tbsp Truvia granulated sweetener
  3. 3

    Place the gelatine in a bowl with 4 tbsp water and leave to soak for 5 mins. Remove the gelatine, shaking off the excess water, Place 150ml of the cherry puree in a pan and warm it slightly, add the gelatine and liqueur and stir until dissolved. Stir in the rest of the cherry juice.

    For this step you'll need:

    • 5 Gelatine leaves
    • 2 tbsp Amaretto liqueur Or alternatively orange juice.
  4. 4

    Lightly whip the cream, then fold in the crème fraiche and the cherry mixture until evenly mixed. Taste and add a little more sweetener to sweeten if necessary.

    For this step you'll need:

    • 300ml Double cream
    • 300ml Crème fraîche
  5. 5

    Stir the chopped peaches into the cherry mixture then pour into a lightly greased, 1kg /2lb non stick loaf tin and allow to set in the fridge for at least 4 hours. ( If your tin is not non stick, line it with cling film).

  6. 6

    To turn out: dip the loaf tin into hot water for a couple of seconds then invert the tin onto a plate so the mousse falls out.

  7. 7

    Decorate the mousse with a couple of cherries and peach slices. This dessert can be made one day in advance, but will not keep for longer as the peaches will oxidise slightly.

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