Peach gratin
Instructions
Puree the raspberries with the liquor and the icing sugar, then toss them with a fine sieve and pour over the peaches, peeled and cut into wedges.
Let marinate for 1 hour.
Meanwhile, beat the egg yolks with the caster sugar.
When they are swollen and foamy cream.
cottage cheese, sieved, almond extract and almond flakes.
Whip the egg whites with the icing sugar and gently add them to the egg mixture with a movement from top to bottom.
Together in the same way the whipped cream.
When serving, reheat briefly in the oven hot peaches with the marinade, distribute them on 4 plates, cover with the cream and cook them under the grill.
Ingredients and dosing for 4 persons
- 4 yellow peaches
- 100 g of raspberries
- 50 g of icing sugar
- 1 tablespoon of grand marnier
- For the cream:
- 4 egg yolks
- 4 egg whites
- 80 g of granulated sugar
- 80 g of icing sugar
- 160 g of ricotta
- 6 drops almond extract
- 1 tablespoon of almond slivers
- 1 tablespoon of whipped