Peach Jelly Cream Cheese Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 7 h. 30 min.
Ready in
Ingredients
for
8
- For the base
- 1 cup plain, sweet Cookie (crushed to crumbs)
- 0.333 cup unsalted butter (melted)
- For the filling
- 5 leaves gelatin
- ½ cup sugar
- 1 unwaxed lemon (finely grated zest)
- 1 tsp vanilla extract
- 2 ¼ cups Greek yogurt
- ½ lemon (juice)
- 1 cup cream (48% fat)
- 2 cups canned, sliced Peaches
- For the topping
- 0.333 cup peach jelly crystals
- ½ cup cold water
- ½ cup cold water
Preparation steps
1.
For the base: line a 23cm|9" springform tin with a double thickness of cling film.
2.
Stir together the biscuit crumbs and melted butter. Press into the base of the tin and chill.
3.
For the filling: soak the gelatine leaves in a small bowl of cold water for 5 minutes.
4.
Mix together the sugar, lemon zest, vanilla and yoghurt in a large bowl.
5.
Remove the gelatine from the water. Squeeze to remove as much water as possible.
6.
Put into a heatproof bowl with the lemon juice, over a pan of simmering (not boiling) water until dissolved.
7.
Whisk the cream until thick.
8.
Stir the gelatine into the yoghurt mixture, then fold in the whipped cream.
9.
Pour about a quarter of the mixture into the tin and arrange about half the peach slices on top. Cover with the remaining mixture and smooth the top flat. Chill for about 4 hours until set.
10.
For the topping: stir together the jelly crystals and boiling water until the jelly has dissolved. Add the cold water and stir. Leave to stand until thickened, but not set.
11.
Arrange the remaining peach slices on top of the filling, then pour the jelly on top. Chill for about 3 hours until set.
