Peach spring

Description

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.

Cooking

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.