Light peach cream
Time
Preparation time: 30 min.
Cooking or baking time: 10 min.
Rest period: 2 hours
Total preparation time: 2 hours 40 min.
After a delicious main course, a light peach cream tastes really good and it does not burden so much the already well-filled stomach. The chef in our favorite restaurant has told me the recipe and allowed me to publish it here for you. The dessert is quite easy to make and will surely taste as good as us.
ingredients
- 250 g peaches (tin)
- 50 g of sugar
- 4 sheets of white gelatin
- 1/8 l of milk
- 100 ml cream (beaten)
- 1 egg yolk
- 1 egg white
- 1 tsp of sugar to whip up the egg whites
preparation
- The peaches are pureed with the blender or blender and set aside.
- Soak 4 sheets of gelatine in cold water.
- For the cream, beat the yolks with the sugar and the milk over a water bath over medium heat until the mass becomes frothy and slightly thick.
- Now squeeze out the gelatine and put it in the hot but not cooking cream, remove it from the water bath and stir until the gelatine is completely dissolved.
- Now the cream should cool and shortly before it starts to solidify, whip up the egg whites and beat the cream with a little sugar and mix well with the egg whites. Hold back some of the cream and chill in a piping bag.
- The cream-ice-white mixture is then added to the cooled-down cream and then the cream is filled in portion glasses or cups and finally allowed to cool in the refrigerator for about 2 hours.
- To top off the portions of cream, keep the bowls in hot water for a short time and place on serving plates, garnish with the remaining peach pieces and a tuff of cream. A few mint leaves complete the look.
You can also make the cream very well with other and, depending on the season, fresh fruits, such. With strawberries or apricots. The preparation is unchanged.
I wish you good luck and let it taste you!
