The peach spoon dessert with basil cream is fresh and delicious, perfect to prepare for these warm summer evenings. Made with a diplomatic cream flavored with basil and enriched with juicy fresh peaches. Great with sponge cake or ladyfingers, it can also be made in a lactose-free and gluten-free version using gluten-free sponge cake. For gluten-free ladyfingers, I propose two recipes: the first with tapioca starch, rice flour, and potato starch, which can also be spread in a pan to form sweet rolls. The second recipe is based on rice flour and rice starch.
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Discover also the other recipes with peaches
- Difficulty: Easy
- Cost: Economical
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 cup milk
- 1/3 cup sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 pinch salt
- 1 vanilla bean
- as needed lemon zest (grated)
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 vanilla bean
- 2 leaves basil
- as needed sponge cake (or ladyfingers)
- 2 yellow peaches
- 4 leaves basil
- 4 tablespoons limoncello
- 4 tablespoons water
- 1 lemon (juice)
Tools
- 1 Pot
- 1 Whisk
- 1 Bowl
- 1 Spatula
- 1 Mixer
Steps
Split open the vanilla bean and scrape out the seeds.
Heat the milk with the lemon, basil leaves, and vanilla bean pod.
Let it infuse for 30 minutes.
In a bowl, combine the egg yolks, sugar, and vanilla seeds and beat until a white cream is obtained.
Add the starches and a pinch of salt, then mix well with the whisk.
Strain the milk and heat again.
Pour the cream into the hot milk and stir, then bring to cooking while constantly stirring.
Remove from heat and pour into a cold bowl.
Cover with cling film in contact and let cool.
Whip the cold cream with powdered sugar and the seeds of the vanilla bean.
Incorporate the chantilly cream into the custard cream little by little.
Mix well with a whisk and store in the fridge for up to 3 days.
Peel the peaches and dice them, place them in a bowl with the lemon juice.
Mix the limoncello with water and cut the sponge cake into cubes.
Arrange the sponge cake cubes in jars or cups, soak them with the limoncello.
Pour a portion of the cream and place a spoonful of peaches on top.
Make another layer of limoncello-soaked sponge cake and finally decorate with the remaining cream, peaches, and basil leaves.
Refrigerate for at least 2 hours before serving.
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WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Tips
It can be stored in the fridge for 3 days.
FAQ (Questions and Answers)
Can I prepare this dessert lactose-free and gluten-free?
Of course, for lactose-free you just need to replace dairy-based ingredients with lactose-free or completely plant-based ones.
For gluten-free, use certified ingredients. You can follow this recipe for the sponge cake, while here are the recipes for the ladyfingers, recipe 1 and recipe 2.
