100 ml orange jelly
finger biscuits
Vanilla Bavarois
50 g peach puree
75 g diced peaches
kirsch
finger biscuits
Vanilla Bavarois
50 g peach puree
75 g diced peaches
kirsch
method
1. Pour 100 ml orange jelly into the bottom of a charlotte mould and allow to set.
2. Line the sides of the mould with finger biscuits and fill with Vanilla Bavarois mixed with 50 g peach puree and 75 g diced peaches soaked in kirsch.
3. Allow to set, then turn out onto a flat dish and serve.
2. Line the sides of the mould with finger biscuits and fill with Vanilla Bavarois mixed with 50 g peach puree and 75 g diced peaches soaked in kirsch.
3. Allow to set, then turn out onto a flat dish and serve.
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