Peach Sponge

Preparation info

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About


  • cup peach puree
  • ½ ounce gelatin in ½ cup


Put sugar and gelatin in a ... kettle and stir over fire until dissolved, put peaches in a bowl and add hot mixture, add nutmeg and almond after it is slightly congealed, beat with Dover egg beater until almost white, then beat whites stiff and add to mixture, beat again till well mixed, rinse mould with cold water and pour in mixture, serve it icy cold and serve with whipped, plain cream or va