This recipe was born from a stroll through a Provençal market one July morning. Sun-ripened peaches lay alongside bunches of fragrant basil, and the idea of combining them in a dessert came naturally. The basil adds a surprising herbaceous freshness that enhances the fruity sweetness of the peaches.
I wanted to create a contrast of textures with this silky cream punctuated by lightly caramelized blueberries that add a delicate crunch. This bold yet harmonious combination will surprise you with its subtlety.
This gluten-free dessert is perfect for summer meals. It's easy to prepare and can even be made the day before. You can adjust the intensity of the basil to your liking and substitute raspberries for the blueberries if you prefer.
The creamy texture is achieved through a skillful blend of eggs, cream, and mascarpone, gently cooked in a bain-marie. The result is a refined dessert that will impress your guests while remaining easy to make.
Creamy peach and basil with crunchy blueberries
4
portions30
minutes40
minutes300
kcal1
hour10
minutesA summer dessert that combines the sweetness of peaches with the delicate aroma of fresh basil, enhanced by crunchy caramelized blueberries. An original gluten-free creation that captures the essence of summer.
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Ingredients
4 ripe peaches
150g of fresh blueberries
8 fresh basil leaves
3 whole eggs
80g of cane sugar
200g mascarpone of
100 ml of full liquid cream
2 tablespoons of acacia honey
1 tablespoon of brown sugar
The juice of half a lemon
Preparation steps
- Blanch the peaches for 1 minute, peel them and cut them into small dice. Sprinkle with lemon juice.
- Finely chop 6 basil leaves. Reserve 2 leaves for decoration.
- In a bowl, whisk the eggs with 60g of sugar until the mixture turns white.
- Incorporate the mascarpone, liquid cream, honey and chopped basil. Mix gently.
- Add the diced peaches to the mixture and stir.
- Divide into 4 ramekins and cook in a bain-marie for 25 minutes at 160°C.
- Meanwhile, heat a non-stick pan. Add the blueberries along with the brown sugar and the remaining 20g of sugar.
- Sauté for 2-3 minutes until lightly caramelized but still firm.
- Let the creams cool for 10 minutes, then spread the caramelized blueberries on top.
- Garnish with the reserved basil leaves and serve warm or chilled.
📝 Notes
This dessert can be kept in the refrigerator for 2 days. For a more elegant presentation, unmold the creamy desserts by quickly running the ramekins under hot water.
💡 Chef's Tips
Choose peaches that are ripe but still firm to prevent them from falling apart. If your blueberries are very tart, add a little more sugar when caramelizing. The bain-marie cooking should be gentle to achieve a perfectly creamy texture.
🔄 Variations
- Nectarine version: replace the peaches with nectarines for a more tart flavor
- Minty version: replace the basil with fresh mint for a different kind of freshness
