Peach Cake-Soufflé

1. 1

   Crush the biscuits, add melted butter and crush again.

   5 min

2. 2

   Transfer to a mold (18 cm diameter) and press down. Place in the refrigerator to cool.

   5 min

3. 3

   Peel the peaches and cut into cubes. Blend half of them.

   10 min

4. 4

   Soak the gelatin in water and let it sit.

   5 min

5. 5

   Whip the cream well, add sugar, strained matsoni (or yogurt, or sour cream), condensed milk and peach puree, and blend again until a smooth mass is obtained.

   10 min

6. 6

   Melt the gelatin in a steam bath or microwave and whisk into the cream.

   5 min

7. 7

   Finally, add the chopped peaches and stir gently.

   2 min

8. 8

   Transfer the cream-mousse to the mold, smooth the top, cover with cling film and refrigerate for 4 hours.

   240 min

9. 9

   Finally, decorate with cream (cream + sugar) and fresh peaches as desired.

   5 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.