for 4 people

Cream

2 dl	full cream
3 tbsp	camomile tea

Puree

1	peach, pitted, chopped
1 tbsp	lemon juice
1 tbsp	sugar

Egg mixture

2	fresh egg yolks
3 tbsp	sugar
1 tsp	tahini (sesame paste)

Parfait

2	fresh egg whites
1 pinch	salt

To serve

1	peach, halved, cored, crosswise in approx. 2 mm thick slices
20 g	meringue nests, crushed
some	edible flowers

How it's done

Cream

Combine the cream and tea in a measuring cup, cover and leave to infuse in the fridge for at least 8 hrs. or overnight.

Puree

Place the peach, lemon juice and sugar in a measuring cup, puree.

Egg mixture

Whisk the egg yolks and sugar in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat until the mixture is light and frothy. Stir in the tahini. Remove the bowl from the bain-marie, continue to beat until the mixture is cold. Mix in the peach puree.

Parfait

Pour the chilled cream through a sieve into a bowl, beat until stiff using the whisk on a mixer, then carefully fold into the egg mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture, transfer to the glasses, cover and freeze for approx. 4 hrs.

To serve

Remove the parfaits from the freezer, leave to thaw for approx. 5 mins. Decorate the parfaits with peach, meringue and edible flowers.

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