Peaches and Raspberry Cream on Homemade Breton Shortbread
Peaches and Raspberry Cream on Homemade Breton Shortbread
Ingredients
- 3 oz (85 g) white chocolate, chopped
- 3/4 cup (180 ml) 35% cream
- 2 cups (500 ml) fresh raspberries
- 8 Breton Shortbreads
- 4 fresh peaches, halved and pitted or poached peaches
Instructions
- Place the chocolate in a bowl. Set aside.
- In a small saucepan, bring the cream to a boil. Pour over the chocolate. Let rest for 1 minute without stirring. With a whisk, stir until smooth. Cover and refrigerate for about 3 hours.
- Beat the ganache with an electric mixer until soft peaks form. Add 250 ml (1 cup) of raspberries and beat for about 1 minute or until the ganache becomes pale pink. Refrigerate until ready to serve.
Peaches and Raspberry Cream on Homemade Breton Shortbread