Peach and White Chocolate Pots

The holidays are officially over.

I had to make this statement to help me understand, and hopefully accept this fact. Because right now, I am in denial.

For the first few days of the New Year I was trying to fool myself that it is not over yet. After that I tried the “So what, it’s not big deal, everything will go back to normal, and I won’t feel it this time!” And now … Now I’m staring numb into an entire work week, which seems endless and I don’t know from where to get the strength to return to my daily routine.

Every year! The same thing!  Anticipation – Preparation – Euphoria – Hit with reality – Recovery.

Never mind, I will be better tomorrow.

Speaking of recovery, I should also recover my normal weight. But here is a thing: in my current state of mind, I simply cannot get the motivation. Besides, the specialists advise, that you should not start a diet immediately after the holidays. It will make the stress unbearable. The specialists said that, I am not qualified to argue!

So here is what I made to cope with the first days of the New Year.

Peach&White Choc Pots-1

Peach and White Chocolate Pots

/makes 6-8/

 Peach Gelee

  •  One can (850 gr./~30 oz.) peaches in light syrup
  • 1 tablespoon of honey
  • 1 tablespoon of brandy
  • 8 gr. Gelatin
  1. Reserve 140 gr./5 oz. of the fruit for later.
  2. Puree the remaining peaches together with the syrup, and pass it through a strainer. You should have approximately 2 ½ cups of thick peach juice.
  3. Bloom the gelatin – sprinkle it over 2 tablespoons of cold water.
  4. Place the juice in a heavy bottom sauce pan, add the honey and simmer for 10-15 minutes until the juice is slightly reduced (you should have ~ 2 cups of juice). Take off from the heat and stir in the gelatin, return to the heat for a moment, stirring constantly until the gelatin is dissolved. Remove from the stove, add the brandy and let the mixture cool slightly, then pour into the glasses. Refrigerate until set.

Peach&White Choc Pots-3


White chocolate mousse

  •  200 grams of white chocolate
  • 4 gr. of gelatin
  • 100 ml. of whole milk
  • 200 ml. of heavy cream
  1. In a saucepan heat some water on the stove. Place the white chocolate, finely chopped, in a heatproof bawl, and put it over the water, in a matter that the bottom of the bowl does not touch the water. Melt the chocolate.
  2. Bloom the gelatin – sprinkle it over one tablespoon of cold water and leave it for ten minutes.
  3. Heat the milk up to the simmering point. Remove from the heat and stir in gelatin. Return briefly to the heat, stirring constantly to dissolve the gelatin. Don’t let it boil.
  4. Mix the melted chocolate with the milk, whisking until fully incorporated. Leave to cool.
  5. Beat the heavy cream until soft peaks form.
  6. Add a large spoon of the cream to the cooled chocolate mixture, and fold it thoroughly to lighten it up. Gently fold the remaining cream into the chocolate in two additions.
  7. Pour on top of the set peach gelee and put in the refrigerator for a couple of hours.

Peach&White Choc Pots-4

Peach Compote

  •  The reserved peaches
  • 2 tablespoons of sugar
  • 1 tablespoon of lemon juice
  1. Cut the peaches in to small cubes. Mix with the sugar and lemon juice and place in a sauce pan, heat for a few minutes, stirring frequently until the sugar is dissolved. Cool and add to the top of the glasses.
  2. Just before serving you could crash some cookies or waffles and sprinkle the desserts on top.

Peach&White Choc Pots-2

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