Klara Jespersen, chef and founder of Klara’s Table — a Copenhagen-based culinary and cake studio — created a Peaches and Cream recipe inspired by our Cyan Nori fragrance. Sweet and juicy like the scent itself, this dessert brings the brightness of tangerine and peach to life.

“This dessert captures the essence of summer and this is all I’d wanna eat after a long day by the ocean. It has the warmth and saltiness of sun-kissed skin mixed with the breezy coolness of the sea. And then peaches and cream - I can’t imagine a more classy, sassy and effortless dessert that you can quite easily throw together on a warm evening.”

Scrape the seeds out of the vanilla pod and whisk them with the egg yolks and sugar til it becomes light and airy — the color should turn pale and creamy. In a separate bowl, whisk the double cream until soft and fluffy. Gently fold the whipped cream into the egg mixture and pour into a container.

Freeze for at least 6 hours, stirring every half hour for the first 3 hours to avoid crystallization.

Spread the brown sugar in a thin, even layer in a cold frying pan. Let it melt over medium heat without stirring to prevent crystallization. While the caramel melts, zest the tangerines with a vegetable peeler to get big strips of zest for infusing the caramel.

Once the sugar is fully melted and has a light amber color, add the butter and tangerine zest. When the butter starts bubbling, begin stirring until the caramel is smooth and glossy.

Cut the peach in, remove the pit, and place both halves cut-side down in the caramel. Let them caramelize gently on both sides over low heat before taking the pan off the heat.