Pan roasted peaches with a chocolate and elderflower cream

1 l fresh cow milk
80 g white chocolate
100 g tapioca pearls
1 table spoon of sugar
3 large peaches
Elderberry cordial
Place the tapioca in a large bowl with 500 ml of milk and let it soak for at least an hour. Peel and halve the peaches. Roast them on both sides on a hot frying pan with a little oil or butter until they begin to caramelise. Pour 1 t.s. elderflower cordial into each glass.
Bring the milk to the boil in a pan and add in the tapioca pearls with the rest of the milk and vanilla. If you have a sweet tooth, you can add 50 g of sugar to the boiling milk. Cook on a low heat until the mixture thickens and the pearls turn completely translucent, then add the white chocolate. Stir until it dissolves completely. Pour the cream into the glasses. Sprinkle with drops of elderflower cordial and crushed chocolate. Leave in the fridge to set for at least 30 minutes before serving.

harmonica products in the recipe

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