Peach cold dish with cream cheese dumplings

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the cams, soak gelatine in cold water. Mix cream cheese, 50 g sugar, lime juice and lime zest. Squeeze the gelatine, dissolve and mix in. Whip cream and egg white separately until stiff.

2. 2

   First fold in the cream and then the beaten egg white. Put it in a cold place. Scald peach, rinse with cold water and remove skin. Halve the fruit, stone and dice. Puree with the cutting stick of the hand mixer.

3. 3

   Bring 1/2 litre water, remaining sugar and cinnamon to the boil. Stir starch in a little water until smooth, add to the spice stock and boil thoroughly. Remove from the heat, stir in the peach puree and let it cool down.

4. 4

   Remove the seeds from the melons and remove the flesh with a ball cutter. Arrange cold peel and melon balls on plates. Use two tablespoons to cut out cream cheese into cams and place in the cold dish.

5. 5

   Decorate with lime zest.