A recipe from Peter Thoms from Provista.
- Six peaches (peeled and chopped)
- Juice of one lemon
- Six gelatine leaves
- Three tablespoons water
- Icing sugar
- 600ml cream, softly whipped
- vegetable oil
Puree fruit with juice and force through a coarse strainer. Soak gelatine for two minutes.
Heat water to simmering and add gelatine. Add to fruit and stir.
Add icing sugar to taste and lightly fold in cream.
Pour into eight 150ml moulds, refrigerate and set.
To serve, dip mould in warm water and invert.