Peach Cream (Crema di Pesche)
Instructions
Beat the egg yolks with sugar until it gets a foamy cream.
Peel, Peel and pass through a sieve of two peaches.
Add the peaches to the pulp beaten eggs.
Peel and dice the third fishing and add it to the mixture.
Mix well, divided into 4 individual cups and keep in refrigerator at least 2 hours.
Serve with waffles.
Ingredients and dosing for 4 persons
- 3 egg yolks fresh
- 3 ripe peaches in yellow paste
- 5 tablespoons of sugar
- To serve:
- Some of waffles