Over the past few weeks, despite the fact that we’re well into autumn we’ve had some truly outstanding weather on the weekends. Beautiful warm days with lovely balmy evenings so to take advantage of it we decided to put a spin on the classic peaches and cream flavour combination. This recipe, Cheesecake Cream with a Peach Sherbet is what we ended up with.
Current Rating: 4.00
From: 3 votes
Ingredients for the sherbet
100g caster sugar
500g peaches (4-5 fruits)
2 tbsp of lemon juice
125ml full cream milk
2 egg whites
Ingredients for the cheesecake cream
100g full-fat soft cream cheese or mascarpone
2 tsp caster sugar
1 tsp vanilla extract
Mint sprigs to serve
Carefully add the egg whites to the churning mixture and continue to churn until the sherbet is thick, creamy. This should take about 20 minutes, depending on your ice cream machine. Place the sherbet in a container and put into the freezer for a couple of hours. This will allow the sherbet to firm up, making it easier to keep its shape when you scoop it.
To make the cheesecake cream, loosen the cheese by beating it in a bowl. Then beat in the sugar until it is dissolved and creamy. The cream should not be grainy.
Add the vanilla extract and stir until well combined.
Lightly whip 150 ml of the cream with a balloon whisk. Gently fold in the cream into the cheese with a metal spoon. Then stir in the remaining un-whipped cream.
Putting it all Together
Place the cream into martini glasses. Smooth over with the back of a table spoon dipped in hot water. Cover with cling film and chill for at least 1 hour to set.
When you are ready to serve, flood the surface with the reserved peach liquid
Then top with a quenelle of the Peach Sherbet and decorate with a sprig of mint.
Recipe By Tatiana, Flavoursome Delights
Total time including refrigeration: Up to
Yield: 4 servings