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Type of cooking:
Preparation time: 20 minutes
Ingredients (6-8) :Method: Drain the fromage frais for 12 hours in the fridge.
Remove the crust from the gingerbread then put pieces in a blender on a low setting until you get rough breadcrumbs. Add the butter in chunks and the brown sugar, and mix into a base.
Crush your base into a 20cm diameter cake tin, patting down hard, and refrigerate until you need it.
Soak the gelatin sheets in a bowl of cold water to soften them.
Peel the peaches, cut in half, remove stones and then cut into large chunks.
Wash the lemon and finely grate the zest. Press and drizzle the juice over the peaches.
Whip the fromage frais or mascarpone after making sure it has been drained well, along with the yoghurt and half the castor sugar. Add lemon zest.
Drain the gelatin and heat for a few seconds in the microwave with a tablespoonful of water until it melts.
Whip the egg whites until you get firm peaks. Add the melted gelatin and remaining castor sugar carefully. Add the peaches and mix.
Pour the mixture into the cake tin, smooth the surface and refrigerate for at least 6 hours.
Remove carefully from the tin and serve chilled.