Peach and lemon parfait

Name: Peach and lemon parfait
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 can(s) (425 ml) Peaches; 1 TABLESPOON Lemon juice; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 1 egg (size M); 2 tablespoons (15 g each) Sugar; 200 g Whipped cream; 1 TEASPOON crushed pistachio kernels; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1/2 can(s) (425 ml) Peaches
1 TABLESPOON Lemon juice
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
1 egg (size M)
2 tablespoons (15 g each) Sugar
200 g Whipped cream
1 TEASPOON crushed pistachio kernels
7-10 Tbsp Lemon balm
baking paper

Directions

1
Drain the peach halves and puree them with a blender, except for 2 wider peach wedges. Add lemon juice, vanilla sugar and cinnamon and mix. Separate the egg. Beat the egg white until stiff, allowing the sugar to trickle in. Add egg yolk and stir in. Whip cream until stiff. Fold peach puree into the cream.
2
Add beaten egg whites and fold in evenly. Form a 5 cm high rim around two soufflé tins (approx. 9 cm Ø, 150 ml content) each with double layered baking paper and tie them together. Pour in the mixture and freeze in the freezer for about 4 hours. Remove baking paper and smooth the parfait edge with a knife. Cut the remaining peach wedges twice and place them on the parfait. Sprinkle with pistachios and serve decorated with lemon balm as desired
3
Preparation time: approx. 30 minutes (without waiting time)