2 1/4 cups – 500g peaches (peeled)
2 cups – 500g yogurt
3/4 cup – 160g granulated sugar
juice of 1 lemon
2 tbsp – 18g gelatin
1 1/3 cup – 300g whipping cream
Soak the gelatin in cold water.
Meanwhile, blend the peaches in a mixer adding the yoghurt, sugar and lemon juice, reducing the mixture into a smooth cream.
Drain the gelatine and heat it in a microwave or pencil, and add it to the mixture when it has cooled down. Mix with a hand whisk.
Whip the cream and add it to the peach cream, stirring gently with a spatula.
Pour into the forms and put in the refrigerator for at least 4 hours.
Decorate with crumbled digestive cookies, powdered cinnamon and a few slices of peach.