- Peaches: bring water and sugar to a boil, add lemon juice, chamomile flowers. Peel the peaches and cut them into quarters. Poach them for 10 minutes over low heat in the syrup.
- The whipped cream: Whip the cream and the mascarpone together, add the orgeat syrup. Mix, pour into a fluted piping bag.
- Caramelized almonds: heat the sugar and the water until boiling, add the almonds, cook them without stopping stirring until they are well caramelized. Add the butter, the fleur de sel, mix. Reserve the almonds by peeling them off from each other.
- Dressage: Arrange the poached peach quarters in the center of a plate. Place the whipped cream around, add the caramelized almonds, quarters of fresh peaches, lemon zest and a few green shoots.
What to drink with? A white tea with flowers and citrus fruits served iced (www.dammann.fr).
Follow Nina Métayer on Instagram (@ninametayer): she offers videos where she makes recipes with her daughter Anastasia.
© Photos Bernhard Winkelmann – Styling Julie Maurence