Put the gelatin soak in cold water until it softens. Stop a 18 cm sufflé mold. In diameter with a double strip of antigrase paper, 5 cm must excel. above, and tie firmly. Spread the paper inside with a little sunflower oil, with the help of a pastry brush. Reserve.
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| Ingredients to make a cold peach and orange suffering: |
| 400 gr. of peach in syrup 3 eggs, separated the yolks of the whites 75 gr. of sugar 3 jelly jelly leaves the juice and zest of a large orange 150 cc. of liquid cream 4 spoons of cointreau minced almonds to decorate |
Ingredients to make a cold peach and orange suffering:
2. Put the yolks and sugar in a bowl in the water bath and beat until the mix thickens (it can be done with an electric whistler). Remove from heat and continue beating until it cools. This operation can also be done in the Thermomix. Site the orange juice and add the drained jelly. Remove from heat and remove until it dissolves. Trust the peach, reserving a half to decorate. Add the puree obtained to the already cold yolk mixture, as well as the orange zest and liquor. Mount the cream and beat the whites to the point of snow.
3. Add the juice with the jelly to the peach puree, then the cream mounted and finally the whites about to snow. Mix gently, with enveloping movements so that they do not get off, and put in the mold. Put the refrigerator for at least 4 hours, or all night to be possible. To serve, remove the paper carefully, spread the part of sufflé that stands out from the mold with a little sunflower oil, with the help of the brush, and apply the almonds chopped by hand, to adhere. Cut half of the reserved peach into thin slices and decorate the sufflé.
4. Note: It can also be done in individual molds and, of course, in a bowl, as a mousse, if the operation of putting the antigrassa paper poses problems (this operation is easier to measure
