This wobbly, retro dessert will bring back memories of mid-century dinner parties when peaches and cream was the star of the show. Serve it in a crystal bowl and relive the good old days!
Ingredients
- 440g canned sliced peaches, juice reserved
- 1/2 cup cream
- 1/4 cup condensed milk
- 1 1/2 cans evaporated milk
- 4 tbsp powdered gelatine
- 250ml water
Method
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Step 1Separate canned peaches from the juice, which should result in about 300ml of peach juice. Set aside.
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Step 2Pour evaporated milk, condensed milk, cream and peach juice into a bowl. Whisk well.
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Step 3In a small pot, add gelatine powder and water. Soak for 5 minutes. Then, simmer on low heat until the gelatine is dissolved completely.
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Step 4Add dissolved gelatine to the milk mixture and whisk well. Pour into a prepared mould.
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Step 5Dice 5-6 peaches and drop into the milk mixture. Set in the fridge overnight.
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Step 6Turn upside down onto a plate and decorate with remaining peaches.
Recipe Notes
Plus 12 hours setting time.
What can I do with lots of peaches?
From peach salsa to peach sour cream cake, we have plenty of peach recipes that you might want to try.
Can I use fresh peaches instead of canned?
This recipe calls for canned peaches, so they're the best option. Fresh peaches would need to be simmered and soaked in juice so they're not too firm for the texture of this dessert.
Is this a no-bake peaches and cream dessert?
It sure is! This dessert sets in the fridge, so it's a perfect refreshing treat.
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