Serves 4

When you are making custard, it is important to cook the mixture over a low heat while stirring continuously with a wooden spoon to stop the eggs from curdling. Once the mixture is thick enough to coat the back of the spoon and you are able to draw a line through it, remove from the heat immediately.

5 ripe peaches
50g caster sugar
Half a vanilla pod, seeds only
2-3 tbsp amaretto
100g crème fraîche
Small handful of mint leaves, finely shredded
Cocoa powder, for dusting
Langue du chat biscuits, cantucci or cinnamon straws, for dipping

For the crema catalana
350ml double cream
50ml whole milk
Half a vanilla pod
40g caster sugar
2 large egg yolks

1 For the crema catalana, pour the cream and milk into a saucepan. Split the vanilla pod in half and scrape out the seeds. Add the seeds and pod to the pan and heat gently to just below boiling point. Meanwhile, beat the sugar and yolks together until pale and creamy.

2 Gradually pour the hot milk and cream onto the egg mixture, whisking continuously. Pour the mixture into a clean pan and cook over a very low heat, stirring all the time with a wooden spoon. Once the mixture thickens slightly and coats the back of the spoon lightly, remove from the heat. Pass the custard through a fine sieve into a bowl and leave to cool. Cover and chill until ready to serve.

3 Quarter the peaches, remove the stones and chop roughly into chunks. Tip them into a saucepan with the sugar, vanilla seeds and amaretto. Cook over a medium heat, stirring frequently, until the fruit is soft; this should take about 10 minutes. Remove from the heat and leave to cool.

4 Transfer the peaches to a food processor and blend to a smooth purée, scraping down the sides once or twice. Add the crème fraîche and blend until mixed together. Stir in the mint, then divide the peach purée between martini glasses and chill for 30 minutes to firm up.

5 To serve, whisk the crema catalana to lighten it, then spoon an even layer over the peach purée. Dust with cocoa powder and serve with biscuits for dipping.

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