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Rosemary infused custard; a unique flavour which enhances the taste of white peaches; what a delight! |
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Serves 6: For the custard:
For the Bavarois:
For the charlotte:
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Peal the white peaches and dice. Pour over the rosemary syrup and allow to stand.- Place the gelatine leaves in a bowl of cold water.
- For the custard:
Bring the milk gently to the boil in a medium saucepan. Take it off the heat and add the sprigs of rosemary; cover and allow to stand for 5 minutes. The milk, like all fat products will be infused with the flavour of rosemary. Meanwhile, beat the eggs, yolks and sugar in a large bowl until white and creamy.
Pour on the boiling milk, whisking continuously, then return to a high heat, still whisking. Watch the consistency of the custard; in 4 minutes it will become yellow and thicken. (it should cover the back of a spoon). Lower the heat and cook for another minute. Quickly pour the mixture into the bowl to stop cooking and whisk again for a further 4 to 5 minutes to lower the temperature. - Drain the gelatine leaves and stir into the mixture.
- Whisk the crème fraiche in a bowl, then incorporate it into the cooled custard.
- To assemble the charlotte:
Line the interior of the charlotte mould with clingfilm – this will enable you to un-mould the charlotte.
With the juices from marinating the peaches, soak each sponge finger and place them upright in the mould. Place half the yellow peach slices in the bottom of the mould. Add the drained diced white peach to the bavarois mixture and pour into the middle of the charlotte mould. Finish with a layer of sponge finger. Cover with clingfilm and refrigerate for 3 or 4 hours. - Unmoulding and finishing :
Upend the charlotte onto a plate; place a pan of hot water on top to free the base, wait for a minute then unmould the charlotte, pulling gently on the clingfilm. Decorate with the remaining slices of yellow peach and add one or two leaves of verbena.
You can easily make this dessert the day before.
