ingredients

4 ripe peaches
30 cl of milk
10 cl whole floret
2 tbsp. to c. of orange blossom water
1 tbsp. to s. powdered sugar
4 tbsp. to s. pruned pistachios (unsalted)
Small meringues

Equipment

4 cups with cappuccino

Steps

Step 1

Peel the peaches over a salad bowl, collect the juice. Cut into large pieces.

2nd step

Add milk, sugar and orange blossom water. Mix until smooth and creamy.
Reserve cold 30 min.

Step 3

Crush the pistachios roughly.
Pour 2/3 into a small saucepan, add the cream and heat over low heat for 2 minutes.
Mix to obtain a frothy pale green cream.

Step 4

Just before the tasting, remix the peach juice for airing.
Pour it into 4 cups of cappuccino, add the cream in net. Decorate with the remaining pistachios and serve immediately with small meringues.