Photo: Irene Kredenets
Ingredients
- 2/3 box gelatine
- ½ pint milk
- 8-10 large ripe peaches
- 1 quart cream
- 1 coffee cup powdered sugar
- 1 pint canned peaches (optional, with syrup)
Directions
1
Dissolve the gelatine in the milk over low heat.
2
Peel and seed the peaches, then press them through a sieve.
3
Gradually beat in the cream and powdered sugar into the peach puree.
4
Stir the dissolved gelatine into the peach and cream mixture.
5
Pour the mixture into molds and set on ice.
6
Serve with sugar and cream.