Bellini wafer tower with peach compote and champagne cream
easy
60 mins
60 mins
Ingredients
- 1 can(s) (425 ml) Peach halves
- 1/2 package Pudding powder "Vanilla Flavor"
- 40 g liquid honey
- 75 g soft butter
- 2 Eggs (size M)
- 125 g Flour
- 1/2 TEASPOON Baking Powder
- 5-6 Tbsp Milk
- 2 sheets Gelatine
- 125 g Schmand
- 50 g Low-fat curd
- 75 ml dry sparkling wine (e.g. sparkling wine or Cremant)
- 1 package Bourbon vanilla sugar
- 25 g Sugar
- 125 g Whipped cream
- 7-10 Tbsp Mint
- 7-10 Tbsp Oil
Directions
- 1
Pour the peaches into a sieve, collect the juice. Dice peaches. Mix 3 tablespoons peach juice and pudding powder. Bring the rest of the juice to the boil, remove from the stove, stir in the pudding powder with a whisk. Simmer again for about 1 minute. Fold in the peach cubes, fill into a bowl and let cool off
- 2
Stir honey and butter until creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in by the spoonful. Stir in milk. Heat up a heart waffle iron (approx. 16 cm Ø), spread with oil and bake 4 waffles one after the other. Let the waffles cool down
- 3
Soak gelatine in cold water. Mix sour cream, quark, sparkling wine, vanilla sugar and sugar. Squeeze gelatine, dissolve, stir in 3 tbsp. cream, stir into the remaining cream. Cool until the cream begins to gel. Whip cream until stiff, fold 50 g into the cream
- 4
Lay the waffles, cream and compote, except for 2 tablespoons, alternately on a plate to form a tower. Pour the remaining cream into a piping bag with a star-shaped spout. Spray cream in a circle in tuffs onto the top wafer. Spread the rest of the compote in the middle and chill for about 2 hours. To serve, decorate with mint and cut into the 5 hearts
- 5
Waiting time approx. 45 minutes
Nutrition Facts
520 kcal
49 g
30 g
10 g
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