Caramel cream with peach

Ingredients

Directions

1. 1

   For the brittle, caramelise 50 g sugar until golden brown. Stir in almond slivers. Spread everything on a piece of lightly oiled aluminium foil and let it cool down

2. 2

   Caramelise 50 g sugar while stirring until golden brown. Stir in milk and simmer briefly. Cool down a little. Mix mascarpone and quark. Stir into the caramel. If necessary, fill into a piping bag with a star-shaped spout and chill

3. 3

   Cut the peach halves open fan-like and spread them on four dessert plates. Spray the cream onto the plates or place it on top as a blob. Break the brittle into pieces and sprinkle over it. Decorate with lemon balm leaves if desired