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Ingredients
Tinned peaches
150 ml Cream
Method
Drain off the peach syrup, pour into a saucepan and reduce to a syrupy consistency.
Place the peach flesh into your food processor and blend until smooth.
Whip the cream until thick then gently fold together with the peach flesh.
Fill your serving bowl with peach fool and garnish with “cats tounge’s)
Cats Tongue
Ingredients
1 cup plain Flour
2 Egg whites
½ cup of caster sugar
50g unsalted butter, melted
Method
Whip the egg whites, drizzle in the sugar and whip to semi-stiff peaks.
Fold in the flour and melted butter, when piping consistency is achieved, line the baking tray with baking paper and pipe into 10cm long, 2 cm wide strips.
Bake at 190oC
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