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Persian peach mess with brown sugar almonds

  • serves 4
  • A little effort

This Persian peach mess with brown sugar almonds is a great twist on a classic British Eton mess. Different brands of rosewater vary enormously in strength, so add a little at a time and taste as you go, until you’re happy with the flavour.

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*This recipe is gluten-free according to industry standards

Ingredients

  • whipping cream 200ml
  • greek yogurt 150g
  • mascarpone 75g
  • icing sugar 50g, sifted
  • vanilla extract ½ tsp
  • rosewater ½ - 2 tsp
  • ripe peaches 3, stoned and quartered
  • meringue nests 2, broken into pieces
  • basil 6-8 large leaves, plus baby basil leaves to serve
  • golden caster sugar 4 tsp
  • ground cinnamon ½ tsp
  • freshly grated nutmeg a little
  • whole skin-on almonds 75g

Method

  • Step 1

    To make the brown sugar almonds, mix the sugar and spices with 2 tsp water in a microwaveable bowl. Microwave for 2 minutes, then stir in the almonds and put in the microwave for another 2 minutes. Give it one more good mix, then a final 2 minutes in the microwave until the almonds are sticky and coated in the syrup. Tip the nuts onto a baking paper lined tray and leave to cool.

  • Step 2

    Put the cream, yogurt, mascarpone, icing sugar and vanilla in a large bowl and whisk until smooth and thickened. Stir in the rosewater to taste.

  • Step 3

    Blitz the quartered peach in a food processer to make a smooth purée.

  • Step 4

    Scatter the diced peach, meringue pieces, shredded basil and most of the almonds over the cream mixture. Drizzle over the peach purée and use a big spoon or spatula to fold everything together a couple of times to lightly ripple it through. Divide between 4 glasses or bowls and scatter over the remaining almonds and the baby basil leaves to serve.

Nutritional Information

  • Kcals 567
  • Fat 43g
  • Saturates 21.6g
  • Carbs 33.7g
  • Sugars 33.1g
  • Fibre 1.9g
  • Protein 10g
  • Salt 0.2g
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