Gourmey Stone Fruit and Berry Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 11 h. 45 min.
Ready in
Ingredients
for
6
- For the filling
- ⅜ oz Powdered gelatine (soaked in 50 ml water)
- 1 ⅛ cups cream cheese
- 1 cup powdered sugar
- 2 Tbsps lemon juice
- ½ cup Peach Juice
- 1 cup cream (48% fat)
- 1 Vanilla bean (seeds only)
- For the peach layer
- 1 peach or orange jelly candy (135g)
- 7 ozs canned Peaches (in juice)
- 1 cup Peach Juice
- For the topping
- ½ raspberry jelly candy (about 68g)
- boiling water
- To decorate
- Raspberries
- powdered sugar
Preparation steps
1.
Grease a deep 23cm| 9" springform tin.
2.
For the crust: mix together the crumbs, butter and almonds. Press into the base of the tin and chill.
3.
For the filling: heat the soaked gelatine in a heatproof bowl over a pan of simmering (not boiling) water until clear. Set aside to cool.
4.
Beat together the cream cheese and icing sugar until smooth. Slowly beat in the lemon and peach juices until combined.
5.
Whisk the cream until thick and stir into the cheese mixture with the vanilla seeds until combined. Whisk in the gelatine.
6.
Spoon evenly onto the base and chill for at least 4 hours until firm.
7.
For the peach layer: make up the jelly according to the directions on the pack, using the peach juice to replace the same amount of water. Set aside to cool but not set.
8.
Stir the peaches into the jelly and carefully spoon onto the cream cheese layer. Chill for at least 3 hours until set.
9.
For the topping: make up the raspberry jelly according to the directions on the pack. Set aside to cool but not set.
10.
Carefully pour on top of the peach layer. Chill for at least 3 hours until set.
11.
Decorate with raspberries and sift a little icing sugar over the top.
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