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Pistachio mousse with crème fraîche and roasted peach

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.

Nutrition Facts

0 servings

Serving size

4

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