Peach and yoghurt pudding

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Peach and yoghurt pudding
 
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Makes: 16 porties
Prep time:
Cook time:
Total time:
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Ingredients
Base
  • 125 gr butter
  • 250 gr cookies
Peach filling
  • 10 gr gelatine
  • 425 gr peach puree
Yoghurt filling
  • 16 gr gelatine
  • 600 gr yoghurt
  • 100 gr sugar
  • 1 tspn vanilla flavour
  • 1 lemon
  • 300 gr double cream
Finish
  • 300 gr double cream
  • 5 peaches
  • 1 bunch mint
Instructions
Base
  1. Grease a spring form with butter and line with plastic foil.
  2. Melt the butter. Crumble the cookies and mix with the butter. Press down in the spring form the create the base and allow to set in the fridge.
Peach filling
  1. Soak the gelatine in ample cold water until soft. Heat a third of the peach puree with the gelatine on a low heat until dissolved.
  2. Mix with the remaing peach puree and set aside for later.
Yoghurt filling
  1. Soak the gelatine in ample cold water until soft. Heat a third of the yoghurt with the gelatine on a low heat until dissolved.
  2. Mix the remaining yoghurt with the sugar, vanilla flavour and the zest and juice of the lemon.
  3. Mix the gelatine with the yoghurt. Whip the cream to stiff peaks and fold into the yoghurt.
Finish
  1. Pour half of the yoghurt mixture on the cookie base. Pour the peach filling on top and finish with the remaining yoghurt mixture.
  2. Using a small spoon, create a yellow and white marbling.
  3. Return the tart to the fridge so the filling can set for a minimum of 4 hours.
  4. To serve, decorate the tart with some extra whipped double cream, peach bits and mint sprigs.
Stuff to know
This recipe will be enough for a spring form with a 26 cm Ø and yields 16 portions.
Replace the peaches by a different fruit.
Do not boil the gelatine or it will lose its setting capacity.

 

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