Customising a virginal Fontainebleau with ripe and torrid peaches. You will end up with the most orgasmic and fresh dessert of the summer.
For 4 persons
Preparation : 10 mn
Cooking : 15 mn
Difficulty : **
Wash and remove the pits from the peaches. Cut into slivers. Set aside.
Drain the faisselle cheese during 30 minutes.
Pour in a salad bowl and whip. Beat the very cold fleurette cream into it turns into Chantilly.
Pour the powdered sugar and continue to whip until the Chantilly cream is nice and firm.
Delicately incorporate the preparation in the faisselle.
Divide the peach slivers into four cups and cover with cream.
Pour a dash of honey. Sprinkle with roasted slivered almonds, add a dash of cinnamon and serve right away.