It’s a new year and we are still serving up new cooking classes at Hill…
On the 12th Day of Cooking Christmas, we give you Chef Pangaud’s dessert recipe that is easy, but amazing.
GÂTEAU OF PEACHES WITH MASCARPONE & LEMON VERBENA
4 ripe peaches
Flour and butter for the mold
For the mascarpone custard
3 tbsp honey
250 g mascarpone
20 to 30 leaves of lemon verbena
Preheat the over to 360 degrees.
Wash, dry and cut the peaches in two. Remove the pit, then slice the peaches into 1 cm thick wedges. Butter and flour a 9 inch cake mold and then place the peach slices like you would do for a tart. Set aside.
Break the eggs in a bowl, add the honey and whip until it is well mixed. Add the mascarpone and mix well.
Wash, dry and mince the lemon verbena. Add to egg mixture.
Pour the preparation on the peaches. Be sure it is well distributed – you can tap the mold to the table to help spread it, if needed.
Bake for 25 minutes. Take out of the oven and cool down. Unmold the cake.
Serve whole or cut portion on a plate.