Peach cobbler

(For 4 portions)

• 3 punnets Limon Cress
• 420gr peach in syrup (tin)
• 80gr unsalted butter
• 150gr flour
• 225gr caster sugar
• ½ tsp baking powder
• 225ml mlik
• icing sugar for dusting

• Dice and divide the butter at the bottom of the 4 skillet dish (or ramequin) and place into a medium hot oven until the butter is melted. 
• Meanwhile, mix the flour, baking powder, caster sugar and 2 punnets of freshly cut Limon Cress. 
• Make a wheel in the bowl and pour the milk in, whisk until the batter is nice and smooth. 
• Remove the skillet from the oven and divide the batter on top of the melted butter. 
• Drain the peach and keep half of the juice. 
• Divide and add the pieces of peach on top of the batter and add some of the juice. 
• Put back in the oven and bake at 180℃ for 20 to 25 minutes. 
• Dust with the icing sugar and serve warm with the remaining of the Limon Cress. 

Recipe: Franck Pontais