Peach Couer a la Creme

Press, Volume CXIII, Issue 33155, 20 February 1973, Page 5

Peach Couer a la Creme

Peach Coeur a la Creme is a party dish, something like a cheese cake without a crust. It is delicious. Ingredients given here make enough for eight servings, but the recipe may be halved successfully for a family of four.

You will need:— 2 envelopes (6 teaspoons) gelatine 1 cup evaporated milk or

cream 16oz cream cheese 2 cups cream 1 cup sugar lOoz sliced fresh peaches Red and yellow food colouring Additional fresh peach slices for garnish Method: Soften gelatine

in about a third of a cup of cold water. Heat the evaporated milk or cream and dissolve the softened gelatine in this; allow to cool. Soften the cream cheese by beating well with a wooden spoon and then beat until light and fluffy, slowly add the 2 cups of cream and continue to beat until very smooth; add the sugar. Press the sliced peaches through a sieve or buzz in blender and add to the cheese mixture, mix well and add a few drops of food colouring to achieve a pronounced “peach” colouring. Combine with the cooled gelatine mixture and pour into a lightly oiled mould and chill in refrigerator for several hours or overnight. Turn out and decorate with additional fresh peaches and sprigs of mint.