- 6
Ingredients
- 4 peaches with yellow pulp
- 1/4 lb sugar 150 g
- 500 ml cream milk--1/2 quart
- 7 gelle folios
- 15 g milk
Preparation
Step 1
put the gelles folio in cold water
Wash and dry and peel peaches and cut them into big pieces
Put them in amixer together with sugar and mix
Make consistent the cream milk
Put the gelles folio on the stove in a bit of milk and make them creamy and leave to become cold
Put everything in a big bowl and fill in different stamps
Put in freezer for 2 hours and take out 1 hour before serving
Remove the stone with a spoon and a little flesh from the center of each half Remove the kernals from 5 of the stones
Chop the flesh finely, add the sugar, crumbled macaroons, egg yolks , cocoa, and finely chopped peach kernaels
Mix well and fill peaches with the mixtgure; press the mixture into a neat shape with a spatula or a spoon
Spprinkle the finaley crushed macaroons and arrange aon a buttered terracotta baking tray
Bake for an hour