Giraffe cream

Ingredients for 8 servings:

• 1 can peach(s), drained weight 500 g
• 250 g quark, 20% fat
• 350 g natural yogurt, 3.5% fat
• 80 g sugar
• 1 packet of vanilla sugar
• 4 tbsp peach juice, from the can
• 200 ml whipped cream
• 1 pack of cream stiffener
• 200 g biscuits (chocolate cookies)
• 8 mint leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

A decorative dessert

Drain the peaches, reserving the liquid. Reserve one peach half for garnish and cut into 8 strips. Puree the remaining peaches in a blender. Mix the quark, yogurt, and sugar and add the 4 tablespoons of peach juice. Stir in the peach puree. Whip the cream with the vanilla sugar and cream stiffener until stiff peaks form, then fold into the quark, yogurt, and peach mixture. Place the chocolate cookies in a freezer bag, seal the bag, and crush the cookies with a rolling pin until they become crumbs. Divide the cream and cookies into 3 portions. Alternating between the cream and cookies, divide the two mixtures either into a large bowl or into 8 dessert bowls. Decorate with peach slices and mint leaves. Chill the cream and serve chilled.