John Myers
Contents
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Ingredients
- 3 piece Fresh peaches (280g)
- 0,5 Lemon fresh
- 1 tablespoon Powdered sugar
- 1 tablespoon Water
- 3 leaf Gelatin white
- 150 g Quark
- 1 tablespoon Freshly squeezed lemon juice
- 1 tablespoon Summer blossom honey
- 0,5 packet Vanilla sugar
- 100 g Whipped cream
- 1 packet Cream stiffener
- 0,5 packet Vanilla sugar
- 1 piece Peach fresh
- 1 tablespoon Amaretto
- Lemon juice
- 1 tablespoon Bacardi
- Lemon balm fresh
Instructions
- Scald peaches with hot water, peel off the skin, remove the pulp from the stone and cut into small pieces. Squeeze the lemon.
- Bring the peaches to a boil in a saucepan with powdered sugar, water and 1 tablespoon of lemon juice. Simmer gently for about 7 minutes. Take it from the stove and let it cool off. Puree finely with the hand blender.
- Soak gelatine in cold water. Mix the quark with lemon juice, honey and vanilla sugar until creamy. Remove 3 tablespoons of the peach puree and refrigerate. Stir the rest into the quark cream.
- Dissolve the gelatine. Stir in 2 tablespoons of the quark mixture. Mix in the rest of the quark cream. Refrigerate.
- Whip the cream with the cream stabilizer and vanilla sugar until stiff. When the curd mixture begins to gel, fold in. Cover and chill for approx. 3 hours (or overnight).
- Wash and dry the peach. Remove one half from the stone, cut into small pieces and pour the amaretto over it. Refrigerate. Cut the other half of the peach from the stone in thin wedges. Drizzle with lemon juice and chill.
- Stir the Bacardi into the cold peach puree. Either draw a pattern from the puree on dessert plates or serve as a mirror on the plates.
- Using a damp tablespoon, cut off two lobes of the mousse and arrange on the pattern (mirror). Some peach wedges and marinated peach pieces with it. Garnish with lemon balm ... and just let it taste ... 😉
Nutrition
Serving: 100gCalories: 196kcalCarbohydrates: 12.9gProtein: 12.1gFat: 9.1g
