Peach Vanilla Dessert (Print Version)
# Ingredients:
→ Peach Layer
01 -
3 medium peaches, diced
02 -
90ml whole milk (¼ cup plus 3 tbsp)
03 -
3g gelatin (½ tbsp)
04 -
200ml heavy cream (¾ cup)
05 -
25g white sugar (2 tbsp)
06 -
Tiny bit of salt
→ Vanilla Bean Layer
07 -
1 tsp vanilla bean paste or seeds from 1 vanilla pod
08 -
60ml whole milk (¼ cup)
09 -
3g gelatin (½ tbsp)
10 -
118ml heavy cream (½ cup)
11 -
12g brown sugar (1 tbsp)
12 -
36g white sugar (3 tbsp)
13 -
Tiny bit of salt
→ Rum Whipped Cream
14 -
⅓ cup heavy cream
15 -
30-45ml plain white rum (2-3 tbsp)
# Instructions:
01 -
Process peaches until they're smooth, then push through a fine strainer. Set aside ⅓ cup in the fridge for topping later. Make sure you've got at least 300ml for the main peach mixture.
02 -
Scatter gelatin over milk in a small cup. Leave it alone for 5 minutes to soften.
03 -
Warm cream with sugar and salt until it bubbles slightly. Take off the heat, mix in the softened gelatin until it melts completely. Stir in your peach mix and pour into your serving dishes. Put in fridge for 2 hours to firm up.
04 -
Do the same gelatin-milk trick again. Warm the cream with both kinds of sugar and salt until tiny bubbles form. Remove from the stove, stir in the gelatin mix and add vanilla.
05 -
When the peach part feels solid, add the vanilla mixture on top. Cover and chill for 3 hours until it's totally set.
06 -
Whip together heavy cream and rum until it stands in soft peaks.
07 -
Warm your saved peach mixture by placing container in hot water until it's easy to pour. Top your desserts with this peach sauce, add the rum cream, and fresh peach chunks.
# Notes:
01 -
Tastes best right after you finish putting it together
02 -
You can make it 2 days before serving if you skip the toppings
03 -
Wait for each layer to get firm before adding the next one