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Servings: 20
Preparation Time: 3 hours
Cooking Time: 10 minutes


For the set cream
250g caster sugar
600ml double cream
1.4L whole milk
6 leaves of gelatine
1 bunch of fresh lemon thyme

For the poached peach
400g sugar
400ml water
6 just ripe peaches

For the peach compote
10 ripe peaches
1 vanilla pod
200g caster sugar
juice of 1 lemon
100ml peach schnapps

For the peach sorbet
6 ripe peaches
400g caster sugar
100ml peach schnapps
25g liquid glucose
200ml peach poaching liquor
400ml water

Lemon Thyme Set Cream, Poached Peach & Peach Sorbet

​A really refreshing and delicate dessert using peaches at their best. Take your time to find the right peaches, it may mean you have to taste a few before you make this recipe. This recipe is part of the August Time For Fish - Garden Party


​First make the peach compote: Halve the peaches and remove the stones. Scoop the peach flesh away from the skin with a spoon and place in a saucepan. Scrape the seeds out the vanilla pod, and place them, along with the vanilla pod in the pan with the peach flesh. Add the remaining ingredients, and bring to the boil. Allow the peaches to boil for 5 minutes, stirring occasionally, then remove from the heat and pour in to a bowl. Cover the surface with cling film tightly pressed against it. Allow to cool, then refrigerate to chill. Once chilled, divide the cool mix equally between 20 serving glasses or bowls. Place them in the fridge to store.

To make the lemon thyme set cream: Soak the gelatine leaves in some cold water. Bring the cream, milk and sugar to the boil and gently simmer for 2 minutes then remove from the heat. Strain the gelatine of any excess water and add the soft leaves to the hot cream. Stir to dissolve. Add the bunch of lemon thyme and allow the cream to infuse for 40 minutes or until cool. Strain the cream through a fine sieve and divide the cool mix equally between 20 serving glasses or bowls, pouring slowly to form a layer on top of the peach compote. Place them in the fridge covered and leave to set for at least 2 hours. They will keep in the fridge for up to 3 days.

For the poached peach: Have a bowl of iced water ready and bring the sugar and water to the boil in a saucepan. Blanch the peaches one at a time by placing them in to the boiling liquid for 20 secs, and then plunging them in to the iced water for 1 minute. Dry them on some kitchen towel and peel away the skin. Cut the peaches in half, remove the stone, and dice them in to 1cm pieces. place the dice in a bowl and pour over 100ml of the poaching liquid, and gently mix through. Place in the fridge to chill.

For the peach sorbet: Halve the peaches and remove the stones. Scoop the peach flesh away from the skin with a spoon and place in a bowl. Boil the remaining ingredients together in a pan for 2 minutes, then pour over the peach flesh and leave for 5 minutes. Blend the peach and liquid to form a smooth peach puree for around 2 minutes. Place the puree in the fridge to chill for 30 minutes before churning in an ice cream maker until a soft sorbet consistency. Place in a pre chilled container, cover and freeze for 2 hours.

To serve: Take the set creams out of the fridge and spoon the peach dice equally amongst the glasses/bowls. Finish with a scoop of sorbet and serve immediately.

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