Peach Crunch Drink

Preparation

Step 1: Make the peach coulis

Wash, peel and pit the peaches. Cut them into pieces and place them in a saucepan with the honey and lemon juice. Heat over low heat for 8 to 10 minutes until the peaches are tender and begin to release their juice.

Blend with an immersion blender until smooth and homogeneous. Pass through a fine strainer to remove any remaining skin pieces. Let cool completely in the refrigerator (about 1 hour).

Step 2: Whip the light cream

In a well-chilled bowl, pour the heavy cream with the vanilla sugar. Whisk vigorously until you obtain a firm but still soft whipped cream. Keep refrigerated.

For best results, place the bowl and whisk in the freezer for 10 minutes before starting.

Step 3: Assemble the drink

In each glass, first pour 5 cl of well-chilled almond milk. Gently add 4 to 5 ice cubes per glass. Pour the cooled peach coulis, dividing it equally between the 4 glasses.

Stir gently with a long spoon to create a beautiful marbled effect between the almond milk and the peach coulis.

Step 4: Add the crunch

Add the puffed rice crunch pearls, dividing them among the glasses. They will rise slightly to the surface, creating an irresistible texture with every sip.

Top each glass with a quenelle of vanilla whipped cream using a tablespoon.

Step 5: Decorate and serve

Garnish each glass with a fresh mint leaf and optionally a thin slice of peach. Serve immediately, as the crunch pearls lose their texture after a few minutes.

Enjoy this drink as a dessert or a sweet treat, accompanied by small butter cookies for even more pleasure.