Summary

Ingredients

• 4 sheets gelatin, white
• 2 canned peach (s)
• 4 egg yolks
• 60 g powdered suar
• 200 ml wine (Prosecco)
• 250 ml cream
• 300 g raspberries, frozen or fresh
• Lemon balm
• 4 tablespoon peach liqueur

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Instructions

1. Soak gelatin in water. Finely puree the peaches with the peach liqueur. Beat the egg yolks and 40 g powdered sugar with the mixer to a thick white cream, stir in the peach puree. Dissolve the gelatine dripping wet over a mild heat and stir into the cream. Then stir in the prosecco and keep the mixture in a cool place until it starts to gel.
2. Whip the cream until stiff and fold it carefully into the mixture. Fill into 6 wine or champagne glasses and cool again for at least 2 hours.
3. Puree the raspberries with 20g powdered sugar, pass through a sieve and before serving, pour over the mousse to create a mirror, garnish with lemon balm.