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TWP00163Take 3 biscuits per person, and grind them into a powder using a mixer or simply bashing them around a bit! Spoon the powder into the bottom of tall transparent glasses.
Cut the peaches into small chunks, two halves per person. Dollop onto the biscuit powder in the glasses.
Fill the rest of the glasses with the fromage frais.
Place in the fridge until dessert-time.
Before serving, add a topping such as icing sugar and a frozen mint leaf or cinnamon and a drizzle of honey.
Bon appétit!
Ingredients:
Belgian Speculoos biscuits ('Lotus' caramelized biscuits in English supermarkets)
Peache halves in syrup
Plain fromage frais
Chop up the red onion in small pieces and toss into a pan with olive oil.
Chop the parsnips and the leeks finely and add to the pan. .
Add salt and black pepper. Leave to gently fry.
Crush garlic with the side of a sharp knife and add to another pan.
Cut mushrooms into half moons and chuck into the pan.
When the pan is really hot, add the scallops.
Add some black pepper and make sure the scallops are golden on both sides.
Pour in a small glass of brandy.
Shake the pan to flambé.
As the pan flames, add a very small amount of finely sliced red chilli pepper.
Ingredients (for 2)
1 red onion
2 parsnips
2 leeks
12 scallops
2 mushrooms
1 glass of Brandy
1/4 Chilli pepper
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