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Verrine whipped cream with peach and sunflower

Recette de verrine chantilly à la pêche et tournesol

By Caroline Plouffe | Photo and Styling: Caroline Plouffe

PREPARATION: 15 minutes | REST TIME: 30 mins |YIELD: 4 to 6 servings


Chantilly cream

  • 2 sachets (or 6 g loose) of Sunflower Flower Tea FloralTea
  • 473 ml 35% whipping cream
  • 200g mascarpone cheese
  • 40g caster sugar

Peach syrup

  • 6 to 8 peaches, washed, halved and pitted
  • 500 ml (2 cups) of water
  • 250 ml (1 cup) white sugar
  • Juice of 1 lemon

For the verrines

  • 2 tbsp. tablespoon Quebec apricot jam (per verrine)
  • 40g sunflower seeds


  1. In a saucepan, pour the 35% cream and heat over medium-high heat until boiling.

  2. 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.

  3. In another saucepan, combine the white sugar, water and lemon juice for the syrup. Add the peaches and simmer for about 5 minutes.

  4. Carefully remove the peaches from the syrup and let them cool on a baking sheet. Remove the skin from the peaches and cut them into slices. Cover and refrigerate.
  5. In a skillet, roast the sunflower seeds over low heat until golden brown.
  6. In a large bowl, mix the infused cream (well cooled) and the mascarpone cheese. Whip the mixture using an electric mixer. While whisking, add the powdered sugar.Whip until smooth and stiff.
  7. Lay a few slices of poached peaches in the bottom of the verrines. Layer the whipped cream, roasted sunflower seeds and apricot jam. Layer these ingredients alternately using a spoon to fill each verrine. Leave to cool and enjoy!

TIP: Before preparation, put the bowl and whisk in the freezer to make the perfect Chantilly whipped cream.

To purchase Sunflower Flower Tea from FloralTea,click HERE

“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...

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! »

Caroline Plouffe

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