Crushed peach yoghurt cream

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3.8 9
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 4 sheets white gelatine
  • 3 ripe peaches
  • 200 g Whole milk yoghurt
  • 1-2 TEASPOONS Lemon juice
  • 1 package Vanillin sugar
  • 3 TABLESPOONS Sugar
  • 200 g Whipped cream

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

Nutrition Facts

KCAL
300 kcal
CARBS
27 g
FATS
18 g
PROTEINS
5 g