Recipe: Peach of the Vine Crémet

1 Place 6 nice glasses or verrines in the fridge.

2 In a large bowl, pour your heavy cream and place it in the freezer for 10 minutes.

3 Meanwhile, in a mixing bowl, whip the egg white with a whisk until stiff peaks form and fold in the 1.75 oz (50 g) of caster sugar at the end.

4 Remove your heavy cream, whip it into whipped cream with a whisk and fold in the vanilla sugar and alcohol (optional) at the end.

5 Pour all the whipped egg whites onto the whipped cream, then fold together gently with a wooden spatula.

6 Using a large spoon or a piping bag, fill your cold glasses halfway, then place them in the freezer for 5 minutes. Then add the small pieces of peach of the vine to each glass.

7 Pour a tablespoon of double cream into each glass.

8 Wipe and wash the peaches, then with a knife, cut thin slices (see photo) and make pretty corolla shapes on each glass of crémet, then finish your recipe with a small sprig of mint in the center and keep chilled. This recipe can be applied to all red fruits, in which case only add them at the last moment to keep the airy character of this dish.