100 g of bleu d’Auvergne
15 centiliters of cream
4 slices of Viande des Grisons (A type of French charcuterie. If you’re unable to get ahold of Viande des Grisons, any salty, cured meat will do)
2 small yellow peaches
2 tbsp. balsamic vinegar
4 sprigs of flat parsley
Salt and freshly ground pepper to taste
Start by preparing an unsweetened Crème Chantilly (whipped cream). Whisk the cream vigorously in a cold mixing bowl until stiff peaks are formed. Gently fold in crumbled Bleu d’Auvergne and place in the fridge to cool for 15 minutes.
Finely mince the Viande des Grisons and set aside.
Peel the peaches, remove the pit and cut into cubes.
In a skillet, melt the butter and add the diced peaches. Once they’ve caramelized, deglaze the pan with balsamic vinegar. Season the mixture with salt and pepper to taste.
To assemble the glasses, use a pastry bag or spoon to add a layer of Crème Chantilly to the bottom. Continue making layers, first with the peaches then the Viande des Grisons.
Garnish with some parsley and serve chilled.