You could also make the yogurt and jelly mixture in a single 1-liter mold. Simply lightly grease the mold with vegetable oil before pouring in the mixture to make unmolding easier. Alternatively, use a baking dish instead of a mold and serve the dessert cut into squares.
Translation | Amaryllis Tsegou
Instead of peaches, you can experiment with other fruits such as strawberries, apricots, or white peaches.
Yogurt and jelly dessert with fresh peaches
Prep time: 20 mins | Chilling: 2 hours | Serves: 6
Ingredients
- 500 g strained Greek yogurt (2% fat)
- 450 g peaches, peeled and weighed without the pits, plus extra for serving
- 100 g sugar
- 125 ml water
- 1 sachet powdered gelatin (10 g)
Directions
- For the yogurt and jelly dessert with peaches, blend the peaches with the sugar and 50 g of the water until smooth.
- Transfer the peach purée to a bowl.
- Soak the gelatin in the remaining 75 g of water in a small saucepan. Once it has bloomed, heat it over low heat until completely dissolved.
- Add the yogurt and the dissolved gelatin to the bowl with the peach purée, then whisk well until the mixture is smooth and fully combined.
- Divide the mixture among 6 serving glasses or bowls and refrigerate until thoroughly chilled and the dessert is completely set.
- Serve with slices of fresh peach and, if desired, a few mint leaves.
You'll also love:
