Peach-Yoghurt Parfait

Name: Peach-Yoghurt Parfait
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Egg yolk (Gr. M); 90 g (20 g) + Plus one. tablespoon sugar; 1/8 l Milk; 3-4 (approx. 400 g) Peaches; 7-10 Tbsp rubbed off. peel of 1 untreated lemon + 2 tablespoons juice; 100 g Whipped cream; 150 g Whole milk yoghurt; 7-10 Tbsp Clear film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Egg yolk (Gr. M)
90 g (20 g) + Plus one. tablespoon sugar
1/8 l Milk
3-4 (approx. 400 g) Peaches
7-10 Tbsp rubbed off. peel of 1 untreated lemon + 2 tablespoons juice
100 g Whipped cream
150 g Whole milk yoghurt
7-10 Tbsp Clear film

Directions

1
Whisk the egg yolks and 90 g sugar until creamy. Bring the milk to the boil in the pot and gradually stir into the egg yolk mixture. Pour back into the pot, heat while stirring until the cream thickens (do not boil!). Stir cold in a bowl in a cold water bath
2
Score 1-2 peaches (approx. 200 g), blanch and quench. Skin, stone and puree the fruits. Add lemon peel. Whip cream until stiff. Stir yoghurt and lemon juice into the egg cream. Fold in the cream. Line a box form (20 cm long) with foil or provide a freezer (1 l capacity). Fill in parfait and puree alternately. Freeze for at least 6 hours, preferably overnight
3
Wash and stone the remaining peaches and cut them into slices. 1 go. Caramelise tbsp. sugar. Deglaze with 5-8 tablespoons of water, bring to the boil. Simmer the peaches for about 1 minute. Let cool down
4
Overturn parfait, remove foil. Cut half of the parfait into 4 slices, freeze the rest again. Arrange everything