Ingredients 200 gram / s sugar 4 egg whites 3 sheets gelatin 1 unit / 5 peaches lemon is 15 centilitres / s liquid cream 1 unit / vanilla del monte catsup pod is Preparation: Boil sugar and vanilla in 10 ounces of water. del monte catsup Add the peaches peeled, pitted, cut into quarters and remove the peaches del monte catsup with a slotted spoon. Whisk hot yet. Añádales gelatine softened in cold water. Leave reduce peach juice until it has the consistency of a syrup (five minutes). Filter. Mount the egg whites until stiff with the mixer. Pour over the hot syrup, stirring until warm. Mix with peach puree. Add some grated lemon peel. Store in the refrigerator for an hour. Enter the crematras having beaten. Greaseproof paper coated with outside a soufflé mold (diameter 15 cm) leaving exceeding six inches. Keep it with a rubber band. Pour the preparation and retain del monte catsup four hours in the refrigerator. Remove the paper. Ingredientes200 gram / s of whites azúcar4 leaves gelatina1 huevo3 unit / s of limón5 del monte catsup melocotones15 centilitro / s unit líquida1 del monte catsup cream / vanilla pod is Preparation: Boil sugar and vanilla in 10 ounces of water. del monte catsup Add the peaches peeled, pitted, cut into quarters and remove the peaches with a slotted spoon. Whisk hot yet. Añádales gelatine del monte catsup softened in cold water. Leave reduce peach juice until it has the consistency of a syrup (five minutes). Filter. Mount the egg whites until stiff with the mixer. Pour over the hot syrup, del monte catsup stirring until warm. Mix with peach puree. Add some grated lemon peel. Store in the refrigerator for an hour. Enter the crematras having beaten. Greaseproof paper coated with outside a soufflé mold (diameter 15 cm) leaving exceeding six inches. Keep it with a rubber band. Pour the preparation and retain four hours in the refrigerator. Remove the paper.
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