Peach Bellini Cream

By Texaschef11

Ingredients

• 4 sheets of gelatin
• 850 g peeled peaches
• 4 tablespoons lime juice
• 3 egg yolks
• 40 g caster sugar
• 4 tablespoons peach liqueur
• 200 ml dry champagne
• 250 ml cream 30%

Preparation

Step 1

Soak gelatin in cold water.
In blender in fine strainer or pureeing peaches with lemon juice.
Beat with mixer yolks and sugar until creamy.
Add 250 g fruit puree to the egg mixture, stir until homogeneous.
Heat the liqueur, add it to the gelatin, stir until dissolved.
Add liquor to 150 ml cold champagne.
Add to egg mixture and cool 20-30 minutes until mixture begins to gel.
Beat the cold cream to soft peaks, add it carefully to the cooled mixture.
Distribute Mixture in 6-8 dessert glasses of champagne and let it cool for at least 2 hours.
Combine remaining champagne with peach puree, spread it on the cream and serve.