Summary

Ingredients

• 4 sheets gelatine, white
• 1 can peach (s), 850 g drained weight
• 4 tablespoon lemon juice
• 40 g powdered suar
• 4 tablespoon peach liqueur, alternatively maraschino
• 1 small Bottle / s sparkling wine (Piccolo), dry
• 250 ml cream
• 3 egg yolks

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Instructions

1. Soak the gelatine in cold water. Drain the peaches, puree them finely with the lemon juice. Beat the egg yolks and powdered sugar until very creamy. Fold in 250 g of peach puree.
2. Heat the liqueur and dissolve the squeezed gelatin in it, then stir into the mixture. Stir in 150 ml of sparkling wine, chill. As soon as the cream begins to set, whip the cream until stiff and fold in.
3. Pour the mixture into champagne or other glasses and chill for at least 2 hours. Mix the remaining sparkling wine and the remaining peach puree and add a few tablespoons to the cream, serve with the rest.