Ingredients:
100 ml peach juice from the peaches
4 tbsp lemon juice
300g yogurt
100g sugar
8 sheets of gelatin
water for soaking
1 can of peaches (470 g drained weight)
100 g ladyfingers
300 g cream
Preparation:
1. Soak the gelatine in a little cold water for 5 minutes and let the peaches drain. Collect the juice.
2. Line the bottom of the springform pan with the ladyfingers, spread the peaches on top and set one peach half aside. Beat the cream until stiff.
3. Mix 100 ml of the reserved peach juice with the lemon juice and heat, but do not let it boil! Dissolve the gelatine in it. Whisk the yoghurt with the sugar and stir in the juice and gelatin mixture. Then slowly fold in the cream.
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