Soak 3 sheets of gelatine and 1 sheet of gelatine separately. Scald peaches with boiling water, skin and stone them. Finely mash 2 halves. Squeeze 1 sheet of gelatine and dissolve at low heat.
Stir in approx. 1 tbsp. peach puree, then stir into the remaining puree. Rinse four cups or bowls (each containing approx. 1⁄4 l) cold and distribute the puree in them. Place in a cold place.
Mix yoghurt, lemon juice, vanillin sugar and sugar. Squeeze 3 sheets of gelatine, dissolve and mix with 4 tbsp. yoghurt. Then stir into the remaining yoghurt. Chill the yoghurt cream for about 15 minutes.
Finely dice the remaining peaches. Whip cream until stiff and fold into the cream. Fold in diced peaches. Pour cream into cups and chill for at least 4 hours. Dip cups briefly into hot water and carefully turn them over.