Servings:
6
Prep time:
20
INGREDIENTS
- - 400 g of greek yogurt
- - 250 g of raspberries
- - 2 white peaches
- - 1 lemon
- - 6 tablespoons sugar
- - melissa
- - 6 meringues
INSTRUCTIONS
- Cut into small pieces 250 g of raspberries and in a bowl toss with lemon juice and 2 tablespoons sugar. Let soak for at least 15 minutes, mixing occasionally. Whisk and pass the cream through a sieve to remove seeds. Cover the bottom of 6 molds with a little of raspberry juice and put them in the freezer to solidify
- Peel the peaches, trim them off to a rather small cubes and mash the other part with a fork. Season the diced peach with a spoonful of sugar, half a teaspoon of grated lemon rind and melissa leaves finely chopped
- Mix the yogurt with 3 tablespoons of sugar, the juice of the remaining half lemon, peach puree and peach cubes
- Remove the molds from the freezer and fill up halfway with yogurt, then pour a layer of raspberry juice and supplemented with more yoghurt. Put them back in the freezer until they are completely solidified (it will take some time, depending on the size of the mold)
- Dip the molds briefly in warm water and then turn them upside down in the saucers. Transfer the frozen desserts in the refrigerator for a few minutes (if you do not like them too icy, about half an hour) in order to soften them. Before serving, decorate with crumbled meringue, with a few drops of raspberry juice and with a pair of left whole raspberries
