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Ingredients 200 gram / s sugar 4 egg whites 3 sheets yildiz park istanbul of gelatin 1 unit / s of lemon five peaches 15 centiliter / s of liquid cream 1 unit / s of vanilla pod Preparation: Boil sugar and vanilla in 10 ounces of water. Add the peaches, peeled, pitted, cut into quarters and remove the peaches with a slotted spoon. Whisk still hot. Añádales softened gelatin in cold water. Let reduce peach juice until it has the consistency of a syrup (five minutes). Filter it. Mount the egg whites until stiff with a whisk. yildiz park istanbul Pour the hot syrup over, stirring until warm. Mix with peach puree. Add some grated lemon zest. Store in the refrigerator for one hour. Enter crematras having beaten. Greaseproof paper coated with the outside of a mold for soufflé yildiz park istanbul (diameter 15 cm), allowing exceed six centimeters. Keep it with a rubber band. Pour the preparation and keep four hours in the refrigerator. Remove the paper. Ingredientes200 gram / s of whites azúcar4 huevo3 leaves gelatina1 unit / s of limón5 centiliter melocotones15 / s cream líquida1 unit / s of vanilla pod Preparation: Boil sugar and vanilla in 10 ounces of water. Add the peaches, peeled, pitted, cut into quarters and remove the peaches with a slotted spoon. Whisk still hot. Añádales softened gelatin in cold water. Let reduce peach juice until it has the consistency of a syrup (five minutes). Filter it. Mount the egg whites until stiff with a whisk. Pour the hot syrup over, stirring until warm. Mix with peach puree. yildiz park istanbul Add some grated lemon zest. Store in the refrigerator yildiz park istanbul for one hour. Enter crematras having beaten. Greaseproof yildiz park istanbul paper coated with the outside of a mold for soufflé (diameter yildiz park istanbul 15 cm), allowing exceed six centimeters. Keep it with a rubber band. Pour the preparation and keep four hours in the refrigerator. Remove the paper.
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