- 200 g good-quality white chocolate
- 1 vanilla pod, split
- 1½ cup cream
- 8 ripe peaches , washed
- 1 T rose syrup
- Sugared violets, for serving
Break the chocolate into pieces and place in a heatproof bowl, along with the vanilla seeds and 3 T cream. Melt over a saucepan of just simmering water.
Whip the remaining cream until soft peaks form. Allow the chocolate mixture to cool slightly, then fold in the whipped cream, a little at a time, and chill until ready to serve.
Place the peaches and rose syrup in a small saucepan and cover with water. Gently simmer for 3 to 5 minutes, turning occasionally to poach evenly. When the peaches are just tender, remove from the water and carefully peel off the skins.
Serve with the white chocolate mousse and garnish with sugared violets.