Peach and pistachio pudding

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Peach and pistachio pudding
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
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Ingredients
Peach top
  • 100 gr peach syrup
  • 250 gr water
  • 7 gr gelatine leaves
Peach filling
  • 750 gr tinned peaches
  • 500 gr yoghurt
  • 10 gr gelatine leaves
  • 50 gr white sugar
  • 1 tspn vanilla flavour
  • 200 gr double cream
  • 50 gr pistachio nuts
Almond biscuit base
  • 153 gr almond powder
  • 172 gr white sugar
  • 4 eggs
  • 4 egg whites
  • 40 gr butter
  • 35 gr white flour
Finish
  • 50 gr double cream
  • 200 gr sponge fingers
Instructions
Peach top
  1. Rehydrate the gelatine leaves in ample cold water.
  2. Dilute the peach syrup with the water to taste. It should have a strong taste.
  3. Drain the gelatine leaves and warm with a tablespoon of water until dissolved and runny.
  4. Stir the gelatine in the peach syrup.
  5. Cover a pudding basin with overhanging plastic cling film. Pour the peach syrup in the mould and allow to set in the fridge for an hour until firm to the touch.
Peach filling
  1. Rehydrate the gelatine leaves in ample cold water.
  2. Puree two thirds of the tinned and drained peaches and dice the remaining third. Mix the peach puree with the yoghurt, sugar and vanilla flavouring.
  3. Drain the gelatine leaves and warm with a tablespoon of water until dissolved and runny.
  4. Stir the gelatine in the peach filling mixture.
  5. Toast the pistachio nuts in a dry, hot pan until they smell nice and stir into the peach filling, together with Whip the double cream until it has the consistency of yoghurt and mix gently with the peach filling. Pour the filling on top of the peach layer when the latter has sufficiently set. Refrigerate until needed.
Almond biscuit base
  1. Preheat the oven to 180°C. Cream half the sugar with the whole eggs. Whip the egg whites with the remaining sugar to stiff peaks. Melt the butter. Mix the butter, flour and the ground almonds with the beaten eggs and fold in the stiff egg whites.
  2. Spread the batter on a tray lined with baking paper and spread until 1 cm thick. Bake in the oven for 10 to 12 min or until cooked and golden. Remove from the oven, turn upside down on baking paper, peel away the old baking paper and allow to cool. Cut out a sheet that is the size of the dish which contains the pudding.
  3. Place the disc on top of the peach filling. Return to the fridge so the peach filling can set, preferably overnight.
Finish
  1. Turn the pudding over on a serving dish, remove the basin and the cling film.
  2. Whip the double cream and spread it on the sides of the pudding, using it as glue to hold the sponge fingers in place.
Stuff to know
This quantity will fill a pudding basin measuring 20 x 30 cm.
It is best to refrigerate the pudding overnight to make sure the gelatine has time to set.
Substituting most of the double cream by the soft cheese makes this dessert lighter and fresher.
Use mango instead of peaches.

 

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