ARGENTINA & MY SWEET TOOTH
Moving to Argentina changed my tastebuds and my culinary preferences.
It was being here in Buenos Aires that cultivated my sweet tooth – here in the land of Dulce de Leche, where nothing is ever considered too sweet or too dessert-ish.
Even today, while I’m not considered to have a very sweet tooth compared to the average Argentine, it’s safe to say that I have sufficiently progressed from not craving anything sweet (such as ice cream or cakes, except for the occasional Singaporean dessert or the finer Tiramisu), to actually feeling the need for something sweet to round up a meal, just so.
But still, while I’ve given in and have allowed myself sweet treats and desserts, I still prefer desserts that have a hint of fruitiness in them; such as lemon sobert, passionfruit cheesecake, or lemon cream biscuits.
There’s something absolutely alluring about the taste of fruits; something that reminds me of summer and tropical weather; of a paradise island in the middle of the ocean, whose perfect blue canvas sky is interrupted by the occasional cotton-candy cloud.
Naturally, when my cooking professor Pelusa Molina showed us how to make an exquisite dessert which involved peaches, lemons and cream, it was almost impossible for me to resist making it back home.
It’s that sort of dessert which leaves you wanting more; in part due to the cirtrus taste of lemon juice, in part due to the creamy texture that is both soft and still has a body at the same time.
Once made and chilled, it can be kept for up to a week, and is lovely served in pretty glass cups for house guests.
Adorned with chocolate shavings that give a touch of cocoa:
This is one dessert that’s definitely great to impress your friends..
CREAM OF PEACH WITH A HINT OF LEMON (Serves 4)
Inspired by Pelusa Molina‘s recipe
1) 250g of dried peaches, soaked in water for at least 2 hours
2) 1 lemon (for the juice)
3) 2 egg whites
4) 200g of whipping cream
5) 100g of sugar
6) 50g of chocolate bar, in shavings
1) Soak the dried peaches in water for at least 2 hours
2) In a medium-sized pot, put the soaked peaches and enough water to cover the peaches entirely
3) Cook over low heat for at least an hour, or until the peaches are bloated and fat from absorbing the water
4) Process cooked peaches until you get a homogeneous puree, and mix in lemon juice with peach puree
5) Whip the cream until it thickens but not too much
6) Beat the egg whites until they turn white, then add in sugar and continue beating until they form peaks
7) Add the egg whites to pureed peaches, folding the egg whites with the puree
8) Add in whipped cream and fold into the mixture until you achieve a homogenous cream
9) Using a vegetable peeler, scrape the chocolate bar into think shavings
10) Serve cream chilled and topped with chocolate shavings
In a medium-sized pot, put the soaked peaches and enough water to cover the peaches entirely:
Cook over low heat for at least an hour, or until the peaches are bloated and fat from absorbing the water:
Process cooked peaches:
Until you get a homogeneous puree and mix puree with lemon juice:
Add the egg whites to pureed peaches, folding the egg whites with the puree:
Add in whipped cream and fold into the mixture:
Until you achieve a homogenous cream:
Using a vegetable peeler, scrape the chocolate bar into think shavings:
Serve cream chilled and topped with chocolate shavings:
IT DOESN’T SAY ANYTHING ABOUT WHEN TO PUT THE JUICE OF ONE LEMON IN THE INGREDIENTS….
You’ll have to mix the lemon juice with the peach puree. Sorry about the omission!
Wow! This sure is cool for a tropical place like Singapore.
Just wondering how it might turn out if I substitute dried peaches with fresh ones. I guess I have to add more of the fresh peaches and do not need to soak or cook them since they are already juicy enough. Hmm. let me try it out first and let you know the outcome.
BTW, is it a public holiday on 1st May (labor Day) in BA?
Have a great evening!
Hello mummy… I think the result should be simiar with fresh peaches, just that make sure you remove the skin from the peaches!! Yep it’s a holiday here as well…but I might have to work abit cos it’s not Labour day in the US.
Enjoy your labour day mummy!! love u!
This is very unusual, and looks so delicious! I love the creaminess of it.
Hello Shafeeqa! thanks for dropping by! Hope you’ve been well! 🙂 Yeah, this cream of peach is quite usual… perhaps the closest thing to it would be a mousse, but this has an even thicker texture. Words alone are impossible to describe it! Have a beautiful day!
I have never tried Cream of Peach and it looks interesting. I am going to have to pin this for a weekend dessert.
Hi Darcie! Happy Monday & thanks for dropping by! I never tried cream of peach before making this dessert … and what I really liked about it was the very citrusy taste of lemon juice mixed with the sweetness of peaches!
I am not huge peach fan so if I think the reason this recipe appeals to me so much is because of the citrus twist. I suspect it makes the dessert very enjoyable.
Grazie , grazie , grazie , I ‘ve already decided to substitute cream with sheep ricotta cheese and prepare this for my guests ,tomorrow night!
( I’m allergic to cow milk…)
All the best! don’t know how it will taste with ricotta cheese – hope it turns out well. Let me know! Besos!
Sure I will!