Preparation time: 30 minutes + 1 hour chilling Cooking time: 5 minutes Makes: 6
• 180g white chocolate, broken up
• 300mL thickened cream
• 4 peaches
• 3 jam rollettes
• 1/4 cup Cointreau, or the liqueur of your choice
• 2 tablespoons flaked almonds, lightly toasted
1. Combine the chocolate and cream in a heatproof bowl and stand over
a pan of simmering water until the chocolate is just soft. Remove from the heat and stir until smooth. Refrigerate for about 1 hour, until it
is the consistency of thickened cream. Beat with electric beaters until like whipped cream; take care not to overbeat or it may curdle.
2. Meanwhile, score a cross in the base of each peach, and place into a heatproof bowl. Cover with boiling water and let them stand for about
2 minutes. Lift from the water with
a slotted spoon, and cool. Slip off the skins, and cut into slices.
3. Cut each rollette into 6 slices. Arrange into the base of six 2/3-cup capacity dishes and sprinkle with liqueur. Top with half the white chocolate cream, then arrange the peach slices into the glasses. Finish with remaining white chocolate cream, and
the flaked almonds.
Note: you can prepare these up to 4 hours in advance and chill in the fridge, but top with the almonds just before serving.
