By Caroline Plouffe | Photo and Styling: Caroline Plouffe
PREPARATION: 15 minutes | REST TIME: 30 mins |YIELD: 4 to 6 servings
For the verrines
In a saucepan, pour the 35% cream and heat over medium-high heat until boiling.
Remove from the heat immediately and add the tea bags. Leave to infuse for 5 minutes then remove the sachets. Put in the refrigerator until the infused cream is completely cold.
In another saucepan, combine the white sugar, water and lemon juice for the syrup. Add the peaches and simmer for about 5 minutes.
TIP: Before preparation, put the bowl and whisk in the freezer to make the perfect Chantilly whipped cream.
“The medicinal flower teas of FloralTea came at a defining moment in my life; at a time when I wanted to explore and introduce flowers to my recipes. Tasting Sunflower flower tea, I saw myself again, as a child, running through the freshly cut fields and the large garden of sunflowers behind my grandparents' house. The delicate floral smell of sunflower petals and the more fruity one of osmanthus flower with unique aromas of peach and apricot, reminded me of my grandfather tasting his berries in cream... p>
So I was inspired by it for this fruity dessert with fresh, comforting, tasty compositions and products from here. The juicy peaches and apricot jam taste almost like candy, the roasted sunflower seeds offer an irresistible crunch in addition to a subtle nod to herbal tea, and the cream, what about the cream flavored with Sunflower herbal tea! ... I let you discover it but I promise you a taste revelation.
Let yourself be carried away on a little cloud of cream and capture the last rays of summer sunshine in our peach and sunflower whipped cream verrine. A true seasonal delight that will certainly brighten up your day! »