Easy to prepare airy and bright dessert. I've made several variations, the current one is the most successful. The recipe is for 8 servings. The number of ingredients can be proportionally reduced, but this is inconvenient.
Set aside 4-5 peach halves, drain the syrup into a separate bowl.
Puree the remaining peaches in a blender. Add in mascarpone puree and powdered sugar to taste. Mix. I do it with the same blender.
In a separate bowl, whip cream with vanilla sugar. Do not shift the sugar, the taste should be slightly sweet.
About half or 2/3 of the peach syrup is heated to a boil, add mint, turn off. Dry mint is better to pre-soak a little. Soak gelatin in a small amount of water.
Combine cream with peaches and whipped cream in one dish. Gently mix with a spoon to one side. Do not achieve absolute uniformity - a slightly striped cream, firstly, looks prettier, and secondly, it makes the taste a little more contrasting.
We spread the cream into molds. Do not try to fill absolutely all the voids with cream. We put it in the refrigerator for about an hour.
After an hour, squeeze the mint out of the syrup, pass through a sieve. We heat the syrup again to 50 degrees, add mint syrup and lemon juice. Remove from heat, add gelatin, stir until dissolved.
Pour a little warm syrup into a container with cream, decorate with peach slices, which were set aside at the very beginning.
Another half an hour in the refrigerator - and the dessert is ready.