Peach Melba Slices

Summary

Prep Time	45 mins
Cook Time	25 mins
Total Time	1 hr 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the cream:

For the puree:

500 g raspberries
50 grams sugar
5 sheets gelatin

For decoration:

cream
Raspberries
Peach (s), (pieces)
Lemon balm

Instructions

Separate the eggs and stir the yolks with sugar and water until frothy. Beat the egg whites with a pinch of salt until stiff. Stir the oil into the yolk mixture. Mix the flour with the baking powder and fold into the yolk mass alternately with the egg whites. Spread the dough on a baking sheet and bake at 180 ° C for 25-30 minutes until golden.
For the cream, mix yoghurt with sugar and lemon juice. Soak the gelatine in cold water. Drain the peach wedges and cut into small pieces. Warm up some of the yoghurt and dissolve the gelatin in it and stir again with the yoghurt mixture. Whip the cream until stiff and fold in when the cream starts to gel. Fold in the peach pieces (save a few pieces for decoration).
Spread the yoghurt cream on the cooled base and let it set in the refrigerator.
For the raspberry puree, puree the raspberries and pass them through a fine sieve. Soak the gelatine in cold water. Mix the raspberry puree with sugar and heat some of it and soften the gelatine in it. Spread the raspberry puree on the yoghurt mixture and refrigerate overnight.
Decorate the slices with cream tuffs, peach pieces, raspberries and lemon balm leaves.

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