Peach Cups with Brittle

Make sure the gelatin is completely covered with water so it softens evenly.

If using canned peaches, drain the slices well so the cream doesn’t become watery later.

Whisk briefly with a whisk or hand mixer for the best result, until there are no lumps left.

Do not let the gelatin boil, otherwise it will lose its gelling power.

Tempering the temperature prevents gelatin strings from forming and keeps the cream smooth.

Well-chilled cream whips faster and stays firmer.

If you chill the cream for 5–10 minutes before folding in the whipped cream, it will become particularly firm.

For neat layers, pipe the cream using a piping bag or a freezer bag with a corner snipped off.

Chilling overnight in the refrigerator makes the cream especially firm and allows the flavors to meld.

Sprinkle the brittle on at the very end so it stays nice and crunchy.