Crushed peach yoghurt cream

Name: Crushed peach yoghurt cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

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
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
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
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
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.