Ako tražite jednostavan ljetni desert koji izgleda efektno, a ne zahtijeva sate provedene u kuhinji, “peach cobbler” u čaši mogao bi biti idealan izbor. Inspiriran popularnim američkim desertom od sočnih breskvi i hrskavog tijesta, ovaj recept donosi njegovu jednostavniju verziju koju možete pripremiti bez uključivanja pećnice.
Umjesto klasičnog tijesta, u ovoj verziji koriste se hrskavi keksi ili jednostavan crumble, a sve se slaže u čašu zajedno s kremastim slojem i aromatičnim breskvama. Rezultat je lagan, osvježavajuć i dovoljno raskošan desert za ljetna druženja, a najbolje ga je poslužiti dobro ohlađenog.
@pinchofyum The best summer dessert ever! Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top. Search “pinch of yum peach cobbler” for the full recipe. ❤️🍑 #peaches #peachcobblerrecipe #cobbler #summerdessert #fruitdessert ♬ original sound – Pinch of Yum
Peach cobbler: Recept
Sastojci:
Za sloj s breskvama:
- 4 zrele breskve
- 1 žlica smeđeg šećera
- 1 žličica limunovog soka
- ½ žličice cimeta
- prstohvat vanilije
@turkuazkitchen Last winter, the crown for the most popular recipe undoubtedly belonged to the Apple Cobbler; many of you tried it out! As we welcome summer, it's time for a refreshing twist. I've made a Peach Cobbler, featuring the season's juiciest star. I have a hunch it'll soon become your new favorite. Enjoy this sun-kissed delight!
♬ Idea 10 – Gibran Alcocer
Za kremu:
- 250 g mascarponea
- 150 ml slatkog vrhnja
- 1–2 žlice šećera u prahu
- 1 žličica ekstrakta vanilije
Za hrskavi sloj:
- 100 g keksa s maslacem
- 30 g otopljenog maslaca
- prstohvat cimeta
Priprema
Breskve operite, odstranite koštice i narežite na manje komade. Stavite ih u tavu zajedno sa smeđim šećerom, limunovim sokom, cimetom i vanilijom. Kratko ih zagrijavajte na srednjoj vatri, tek toliko da omekšaju i puste svoje sokove, ali da ne izgube potpuno teksturu. Ostavite ih da se ohlade.
Za kremu izmiksajte mascarpone sa slatkim vrhnjem, šećerom u prahu i vanilijom dok ne dobijete glatku i prozračnu smjesu. Kekse usitnite i pomiješajte s otopljenim maslacem i cimetom. Ako želite dodatno hrskavu teksturu, smjesu možete kratko tostirati na tavi, a zatim je ostaviti da se ohladi.
@biteswithbecs Peach cobbler because we can finally turn our ovens on 🍑 #fyp #peachcobbler #easydessert #fallrecipes #baking #peaches #cooking #pie #fall #cobbler ♬ Tadow (ACÚSTICO) – Nahz
Sada je vrijeme za slaganje. U čaše prvo stavite sloj keksa, zatim kremu i na kraju aromatične breskve. Ponovite slojeve ako su čaše dovoljno velike i završite s nekoliko komadića breskve i malo hrskavih mrvica. Desert stavite u hladnjak na barem 30 minuta prije posluživanja. Po želji ga možete ukrasiti listićima svježe mente, nasjeckanim pistacijama ili poslužiti uz kuglicu sladoleda od vanilije.
@wellmadebykiley PEACH COBBLER BUTTERMILK BREAD PUDDING I just want to be that peach sliding down the ice cream 🙂↔️ Soft brioche soaked in a rich vanilla bean buttermilk custard, layered with gooey, tart peaches, and baked until golden and crisp on top. Served warm with a scoop of vanilla ice cream…i don’t think it gets better than this 🍑✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (8-10 servings): Ingredients: – 12 thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes – Optional: turbinado or coarse sugar of choice, for topping @In The Raw – Vanilla ice cream, for serving @Tillamook Peach Cobbler Filling: – ~5 peaches (480g), diced – 4 tbsp (58g) salted butter – 2 1/2 tbsp (20g) all-purpose flour @Bob’s Red Mill – 1 tsp (2g) cinnamon – 3/4 cup (155g) brown sugar – 1/2 cup (120ml) water Vanilla Bean Buttermilk Custard: – 1 cup (240ml) buttermilk (substitution: milk of choice; I recommend whole milk) – 1 cup (240ml) heavy cream – 1/4 cup (55g) granulated sugar – 1 tsp (4g) vanilla bean paste or extract @Amoretti- – Pinch of salt – 4 eggs, at room temperature – 2 tbsp (28g) salted butter, melted and slightly cooled Instructions: Preheat the oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line with a sheet of parchment paper, making sure it is tall enough to drape over the edges. Place onto a baking sheet; set aside. If your bread wasn’t dried out overnight, start by lightly toasting it in the oven. Spread the bread cubes on a baking sheet lined with parchment paper. Bake at 350F for 7-10 minutes, until LIGHTLY toasted; you want to be careful to not bake the bread, you just want a light toast on the outside! Remove from the oven and set aside to use later. Prepare the peach cobbler filling. In a large saucepan over medium heat, melt the butter. Add the flour and cinnamon, and stir well to combine. Then, add the brown sugar and stir. Add the diced peaches and water, and stir. Cook over medium heat until the peaches are soft and the mixer has thickened/and is gooey, stirring occasionally (8-10 minutes). Remove from the heat and allow to cool. Set aside until ready to use. Prepare the custard. In a large bowl or measuring cup, whisk together the buttermilk, heavy cream, sugar, vanilla and salt until well combined. Add the eggs and whisk until fully and well combined (you want to make sure that there are no ribbons of egg). Then as you continuously whisk, stream in the melted butter until fully combined. Set aside. Assemble. Place 1/3 of the bread cubes into the bottom of the prepared pan. Press down to compress. Spread about 1/3 of the peach cobbler filling on top of the bread cubes. Place another 1/3 of the bread cubes on top, press down, and spread another 1/3 of the peach cobbler filling. Finish by topping with the last 1/3 of bread cubes, and the rest of the peach cobbler filling (if desired, you can reserve some for serving later). By now, you should have done 3 layers of the bread cubes and filling. Pour the buttermilk custard all over the bread, making sure all of the pieces are well-soaked. With the back of a wooden spoon, gently press down on the bread to make sure there are no dry parts. Then, sprinkle the top with turbinado sugar if desired. Let rest for at least 30 minutes. *At this point, you can place into the fridge covered overnight, or bake right away.* Once ready, bake at 350F for 45-55 minutes, until the top is golden and set, but the middle is still slightly wobbly when shaken. Remove from the oven and let rest for at least 10-15 minutes. Slice and serve warm with a scoop of vanilla ice cream and the reserved peach cobbler filling, if desired. Enjoy! #peachcobbler #breadpudding #peachcobblerbuttermilkbreadpudding #breadpuddingrecipe #peachdessert #vanillaicecream #baking #Breakfast#brunch #summerrecipe #summerdessert #summerbaking #peachrecipe @Fat Daddio's @Earlywood @FP Movement @Free People @Aritzia ♬ Run Away with Me – Louis Island
Foto: Dupe
