Peach and verbena verrine with Provençal macaron crumbs

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4

+

person(s)

Ingredients

Others ingredients

4 ripe peaches
4 fresh verbena leaves (or 1 bag of verbena tea)
150 g Greek yogurt (or drained cottage cheese for a more Provençal version)
lemon zest (optional)

Preparation

Peach compote with verbena

1
Peel the peaches and cut them into pieces.
2
Sauté them in a pan with honey and verbena leaves.
3
Simmer for 10-15 minutes over low heat. Remove the verbena and let cool.

Assembling the verrines

1
Crumble 1 Provence macaroon into the bottom of each glass.
2
Add a spoonful of Greek yogurt.
3
Cover with a layer of peach compote.
4
Repeat if necessary. Finish with a little yogurt and macaron pieces on top.
5
Add a twist of lemon zest to brighten things up, or a small verbena leaf for visual appeal.

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