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White Velvet with Peaches |
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| Serves 4 |
Prep 20 mins |
Cook 5 mins |
Easy |
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+ 4h chilling |
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My rating |
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Ingredients |
1½ tsp gelatine
1 vanilla pod, split and seeds scraped out
4 tbsp clear honey
500ml tub natural yoghurt
2-3 ripe peaches, halved, stoned and thinly sliced or peaches in
juice
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Dissolve the gelatine in 3
tbsp water in a small saucepan over the gentlest heat.
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Beat the vanilla seeds and 4-6
tbsp honey (to taste) into the yoghurt. Add a little of
this yoghurt mix to the gelatine to absorb it, then return
to the rest of the mixture, stirring well.
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Transfer to 4 glasses - it
should come about halfway up the side of a tumbler - and
place in the fridge to set. When ready to serve, pile the
peaches onto the set yoghurt
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DAILY
DINNERS 
