120 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold, Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Peach in syrup 0.25 kg
Frutgel (cold gelatine) 0.05 kg

For this recipe the following elaborations are needed:


  • Cover the mould with the dutch dough.
  • Fill it with patissiere cream.
  • Cut the peaches into slices and place them over the patissiere cream in a fanshape. Do it in a way that will be helpful to separate the portions.
  • Bake it at 200 ºC.
  • Once cold, give some shine and remove from the mould and ration.
  • Plate up with the apricot coulis.
Nutritional information (1 portion)
Fiber 1.62 g
Saturates 7.7 g
Monounsaturated fatty acids 4.18 g
Polyunsaturated fatty acids 0.8 g
Cholesterol 115.7 mg
Calcium 106.11 mg
Iron 1.0 mg
Zinc 0.7 mg
Vitamin A 188.02 ug
Vitamin C 3.31 g
Folic acid 20.39 ug
Salt (Sodium) 223.8 mg
Sugars 27.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.