Actually I don’t like sweets so much but this one is my exception!
Cream, yogurt, fresh fruit and cookies are the ingredients for this magic! Keep it into the fridge and taste it at breakfast, lunch or even for a snack! It’s surprising!
SERVES 6 PEOPLE
READY IN 40′ + resting time
INGREDIENTS
2 ½ oz melted butter
7 oz biscuits (I used Digestive ones)
1 tablespoon honey
1 cup whip cream
11 oz Greek yogurt (I used Stuffer)
1 peach , whisked
2 tablespoons confectioner’s sugar
4 sheets unflavored gelatin + 3 tablespoons water
3 peaches
2 oz sugar
1 tablespoon lemon juice
2 sheets unflavored gelatin + 2 tablespoons water
STEP 1: MAKE THE CRUST
Melt butter on low heat.
In the meantime blend biscuits to get biscuit flour, then place them in a bowl with melted butter and honey.
Place a parchment paper sheet in the baking tin and place biscuit mixture on it pressing well with a spoon. You should obtain an homogeneous layer.
Place the baking tin into the fridge.
STEP 2: MAKE THE YOGURT CREAM
Whip the cream using the electric whisk.
Add yogurt, peach, confectioner’s sugar and mix carefully.
Soak the isinglass into water for 2 minutes, then melt it on low heat together with water and when lukewarm add it to the cream bowl.
Pour the cream on the biscuit layer and level.
STEP 3: MAKE THE PEACH COULIS
Peel the peaches and cut them into cubes. Place the cubes in a pan together with sugar and let cook on low heat for ab.10-12 minutes (until soft).
Now using a small colander make the sauce homogenoueus.
In the meantime soak the isinglass into water for a couple of minutes, then melt it on low heat together with water and when lukewarm add it to the peach sauce.
STEP 4: FINISH THE CAKE
Spread the peach sauce (cold)on the cake.
Let the cake rest into the fridge before serving.
A PIECE OF ADVICE: Don’t be in a hurry: if you want perfect cake slices it’s better to keep the cake all night long into the fridge!
#getBready & enjoy your meal
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