John Myers
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Peach Stracciatella Cream
The perfect peach stracciatella cream recipe with a picture and simple step-by-step instructions.
- 1 Can Peach
- 500 ml Whole milk yogurt 3.5% fat
- 300 ml Cream
- 250 ml Orange juice
- 2 sheet Gelatin white
- 250 g Dark chocolate
- 6 tbsp Sugar
- 1 tsp Food starch
Peach mass
- Drain the peaches and cut into small cubes (juice is not needed). Caramelize 2 tablespoons of sugar in a saucepan and deglaze with orange juice. Add the peaches and simmer for 3 to 4 minutes. Then put in the cold, stir every now and then.
Yogurt mixture
- Mix the yogurt with 4 tablespoons of sugar. Soften the gelatin in cold water and dissolve in a saucepan. Mix with 3 tablespoons of yoghurt and then add to the rest of the yoghurt. Whip the cream until stiff and fold into the yoghurt mixture. Grate the chocolate and fold it into the mixture as well. Chill until the mixture is firm.
Serving
- Layer the mass and peaches in a glass and decorate with a little chocolate sprinkles.
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