Method

• 1.
  Cube peaches, then place in a shallow dish. Add champagne, lemon rind, bay leaf and 1 teaspoon black pepper and mix. Marinate for 1 hour at room temperature, then transfer peaches to a bowl and chill. Strain champagne into a heatproof glass bowl, discarding bay leaf and lemon rind.
• 2.
  Add sugar and egg yolks to the champagne and using an electric whisk, whisk well for 2-3 minutes until frothy. Place bowl over a pan of simmering water (don’t let the bowl touch the water), and continue to whisk vigorously for 8 minutes until really thick. Remove bowl from the pan and whisk for a further 5 minutes.
• 3.
  Cover closely with plastic wrap (so it rests on the surface of the sauce) to prevent a skin from forming. Set aside at room temperature while you make the salad.
• 4.
  Remove peaches from fridge and add lemon juice, olive oil and a pinch of salt.
• 5.
  Heat the sunflower oil in a large frypan over high heat. Cook prawns, turning, for 1-2 minutes until pink and just cooked.

• 6.
  Remove and toss with the peaches, then divide salad among plates and spoon over the sauce. Season with salt and pepper, and serve garnished with watercress.