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Peach spring
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.
How to cook Peach spring
Step 1
Set aside 4-5 peach halves, drain the syrup into a separate bowl.
Step 2
Puree the remaining peaches in a blender. Add in mascarpone puree and powdered sugar to taste. Mix. I do it with the same blender.
Step 3
In a separate bowl, whip cream with vanilla sugar. Do not shift the sugar, the taste should be slightly sweet.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Pour a little warm syrup into a container with cream, decorate with peach slices, which were set aside at the very beginning.
Step 9
Another half an hour in the refrigerator - and the dessert is ready.
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