Peach Melba (peach mousse on raspberry pulp)

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Put peaches in a deep plate and mash them with a fork. Put crushed peaches, quark, lemon juice and 2-3 tablespoons of sugar in a bowl and mix well with the whisks of the hand mixer

2. 2

   Dissolve the squeezed-out gelatine in a small pot. Stir in 3 tablespoons of quark, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel

3. 3

   Whip the cream until stiff and fold into the cream. Pour the mousse into a bowl or mould and chill for at least 4 hours

4. 4

   Raspberries selected. Puree 2/3 of the raspberries and 1 teaspoon sugar and pass through a sieve. Use a tablespoon to cut off the mousse dumplings. Serve the gnocchi and raspberry sauce. Decorate with the remaining raspberries and dust with icing sugar

5. 5

   waiting time approx. 4 1/4 hours

Nutrition Facts

KCAL
200 kcal

CARBS
17 g

FATS
11 g

PROTEINS
5 g