SERVING: 6-8 people
AUTHOR: Matilde Vicenzi
1/2/3 cups of fresh cream
3 ½ cups of ripe yellow peaches, plus more for decoration
7/8 cups of sugar
Juice of half a lemon
½ oz. of gelatine sheets
2,10 oz. Matilde Vicenzi Amarettini d’Italia macaroons biscuits
1 spoonful of flaked almonds
Soak the gelatine in cold water. Meanwhile, peel the peaches, remove the stones, slice them up and blend them in a blender. Puor the pulp into a bowl and mix with the sugar.
Drain the gelatine and dissolve in a pan with the lemon juice, then add to the peach mixture. Whip the cream and gently incorporate it into the peaches with a silicone spatula.
Pour the mixture into an aluminium mould and allow to set in the fridge for at least four hours.
When ready to serve, turn out the Bavarian cream onto a serving plate and decorate with the Amarettini biscuits, some peach slices and a sprinkling of flaked almonds.