“CHOCOLATE & PEACH CUPS, With Chocolate twirls “… Edible chocolate cups, filled with peach anglaise, topped with peaches and cherry , and a chocolate twirl… Chocolate cups with peach anglaise : Ingredients : For the peach anglaise : Delmonte Peach halves – 1 cup Sugar – 1 cup Milk – 500 ml Egg yolks – 2 Cornflour – 1 tbsp Vanilla extract – 1/2 tsp Whipping cream – 1/4 th cup 1. Make a puree of the peaches. Heat in a non stick saucepan with 1/4 th cup of the sugar. 2. Cook till the sugar is dissolved and the mixture is thick. It takes about 10-12 minutes. Let it cool. 3. To make the custard, boil the milk with rest of the 3/4 th cup of sugar, simmer and stir till the sugar is dissolved. Remove it from the heat . 4. Meanwhile, whisk the egg yolks with the cornflour and slowly add the milk mix into it while whisking the yolks. 5. Once mixed pour this mixture into the saucepan and heat on a low flame. 6. Add the vanilla extract and cook till the mixture is thick. Let it cool. 7. Mix in the cooked peach puree into the custard mix and stir. Refrigerate in the fridge for few hours. 8. Whip the whipping cream and fold it into the custard and pour it into a piping bag. Chocolate cups and chocolate twirls : Dark cooking/compound chocolate – 1 cup 1. Melt the chocolate using double boiler or microwave. 2. Take silicone cupcake moulds, and pour a small ladle of the liquid chocolate into each of them. 3. Swirl the mould in such a manner that the chocolate coats the walls, turn the mould and remove the excess chocolate. 4. Refrigerate for 20 minutes and slowly demould the chocolate cups skillfully. 5. To make the chocolate twirls, pour the melted chocolate into a piping bag, make a tiny cut at the bottom and make swirls using the bag, on a butter paper. 6. Cool it and remove the twirls from the paper. Assembly : Delmonte Peach halves Red cherries 1. Take each chocolate cup and pipe the peach anglaise (custard mix) into it. 2. Decorate it with tiny pieces of peaches, cherry and a twirl.