Pistachio mousse with crème fraîche and roasted peach

This is a version of roasted figs with crème fraîche and pistachio mousse by Vicki Edgason & Adam Palmer, which is based on the health regime created by Elaine Williams and Stephanie Moore of Grayshott Spa. If you would like to change the dairy products you could use alternatives like coconut yogurt, or Creamy Oat Fraiche they will have a slightly different taste but the key element is you use something that is thick and not too runny.

Recipe by Caroline Cary

Yields-4 Servings
 2 peaches
 1 tbsp local honey
 1 grated zest of lime
 ½ tsp mixed spice
For the pistachio cream
 100 g shelled pistachio nuts, ground in a nutri bullet or blender
 50 ml double thick cream
 50 ml Crème fraîche
 few springs of mint
 Juice of one lime
 2 tbsp local runny honey
1

Preheat the oven to 180°C, 350°F, Gas mark 4

2

Slice the peach into segments and arrange on a non-stick baking sheet. Drizzle with honey and sprinkle the lime zest and mine spice on top. Roast in the preheated over for about 10 mins, then remove and cool - be careful not to over cook.

3

Make the pistachio cream: mix the ground nuts, cream, crème frâiche and honey together carefully and try not to over process.

4

Pop the pistachio cream into a small glass and decorate the plate with the peaches (these can be warm or cold) along with some pistachio powder and mint leaves.

Ingredients

 2 peaches
 1 tbsp local honey
 1 grated zest of lime
 ½ tsp mixed spice
For the pistachio cream
 100 g shelled pistachio nuts, ground in a nutri bullet or blender
 50 ml double thick cream
 50 ml Crème fraîche
 few springs of mint
 Juice of one lime
 2 tbsp local runny honey

Directions

1

Preheat the oven to 180°C, 350°F, Gas mark 4

2

Slice the peach into segments and arrange on a non-stick baking sheet. Drizzle with honey and sprinkle the lime zest and mine spice on top. Roast in the preheated over for about 10 mins, then remove and cool - be careful not to over cook.

3

Make the pistachio cream: mix the ground nuts, cream, crème frâiche and honey together carefully and try not to over process.

4

Pop the pistachio cream into a small glass and decorate the plate with the peaches (these can be warm or cold) along with some pistachio powder and mint leaves.

Pistachio mousse with crème fraîche and roasted peach

Recipe by

Caroline Cary

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Recipe
Summer peach tart- your ideal sweet treat for hot, summery days! This is another no-bake recipe, made with fresh, juicy peaches and summer berries. It’s also vegan, gluten-free and refined sugar free!

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