Roseta Melocotones y Crema

Oh, it's just peaches and cream...it just sounds so much more "cuisine" that way. Okay, enough of the pretentiousness! See, TheHusband went home down south because his granny died, and I was thinking of something to cheer him up when he gets back tomorrow, but ever since the New Year's New York Cheesecake Disaster (no, I don't have any post about this, and please don't ask me because my insides still clench with pain when I remember the failure; it was New Year's eve after all), I haven't had the guts to try doing desserts again.

So, I thought, go slow, start anew, do something totally dummy-proof, and there goes the lightbulb! Why not peaches and cream? Totally easy, a child can do it, no way to miss, plus my ever-trusted assistant is more than willing to help.

Here are the ingredients needed, but it's so hard to screw this up, you can add other things like grated cheese or other fruits:

2 packs of all-purpose cream
1 small condensed milk
1 can peaches
6 yellow cake bars (you can use broas or graham crackers)

1. Slice the cake bars.
2. Slice the peaches...some thick, others as thin as possible (for the rosette).
3. Mix the cream and the milk.
4. Place a thin layer of cream on the bottom of the pan, then a layer of cake, then a layer of cream, then peaches, then another layer of cream.
5. Once done, you can add the peach slices for the rosette. I started from the center going outward. Don't do that---messes the cream and "uglifies" the peaches! Outward going inward makes a neater rosette.
6. Refrigerate for 3 hours or more.

I also made a small one using a panna cotta cup swiped from Starbucks---it's for my cutie pie assistant. I think this can be made into a rosette peaches and cream tower, much like a cupcake tower.

This should sufficiently lift up TheHusband's spirit, don't you think?