Peach carpaccio with lemon yoghurt

Name: Peach carpaccio with lemon yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Peaches (100 g each); 2-3 TABLESPOONS Amaretto; 100 g red currants; 1 untreated lemon; 150 g Skimmed milk yoghurt; 150 g Fresh cream; 1 package Vanillin sugar; 1 TABLESPOON Sugar; 7-10 Tbsp Lemon balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Peaches (100 g each)
2-3 TABLESPOONS Amaretto
100 g red currants
1 untreated lemon
150 g Skimmed milk yoghurt
150 g Fresh cream
1 package Vanillin sugar
1 TABLESPOON Sugar
7-10 Tbsp Lemon balm

Directions

1
Wash peaches, quarter them, remove stones. Cut the peaches into thin slices and sprinkle with amaretto, let stand for 5 minutes. Wash and drain the currants. Wash lemon thoroughly, grate peel and squeeze juice.
2
Mix yoghurt, crème fraîche, vanillin sugar, sugar, lemon juice and half of the lemon peel. Arrange peach slices and currants, sprinkle with a dash of lemon yoghurt and the remaining lemon peel on 4 plates. Add the rest of the lemon yoghurt extra. Serve decorated with lemon balm as desired