Peach and Curd Cream with Raspberry Puree

Score peaches crosswise on top and blanch for one to two min in boiling hot water. Later immerse in cold water, skin and remove from the stone. Coarsely chop and grind with the hand blender.

Soak the gelatine in cold water.

Cut the vanilla pod lengthwise, scrape out the pulp and beat with the sugar and egg yolks until creamy (takes six to eight minutes).

Melt the gelatine in a small saucepan at low temperature.

Fold the peach liqueur, curd, juice of one lemon and peach puree into the egg mixture. Fold in the gelatine and leave to cool for about fifteen minutes, stirring in between.

In the meantime, whip the whipped cream and egg whites until stiff. When the mixture starts to gelatinize, fold in the whipped cream at the beginning, then the snow. Leave the peach cream to cool for one to 120 minutes or overnight with the lid closed.

For the sauce, gently mash the raspberries with the powdered sugar and juice of one lemon and pass through a fine sieve.

Serve the raspberry sauce with the peach and curd cream. Garnish with mint.

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