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Peach verrines with mascarpone

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 40 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Peel the peaches, remove the stones and cut into large chunks. In a thick-bottomed saucepan, leave to stew for 10 minutes, stirring regularly. Remove from the heat and leave to cool.

With a pinch of salt, beat the egg whites until they become stiff. Mix the mascarpone with the sugar vigorously, then carefully mix in the egg whites. Leave to cool for 30 minutes in the fridge.

Pour the peach compote into 4 large glasses and add the mascarpone cream. Put the glasses in the fridge until time to serve.
Advice: Decorate each verrine with 4 roughly chopped foam strawberries.

User comments

another free recipe every day

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