Peach Cream Filling

Name: Peach Cream Filling
Yield: Approximately 8 cups (1 L 920 ml)
Cuisine: American
Ingredients: 3 pounds (1 kg 365 g) ripe peaches (approximately 6 medium); 1½ cups (360 ml) heavy cream; 3 ounces (85 g) granulated sugar; 1 pound (455 g) unflavored nonfat yogurt; Plain Poaching Syrup; ½ cup (120 ml) lime juice; ½ cup (120 ml) orange juice; 2 tablespoons plus 1 teaspoon (21 g) unflavored gelatin powder

Preparation info

Approximately
8 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 pounds (1 kg 365 g) ripe peaches (approximately 6 medium)

Americas
United States
Dessert

Method

Poach the peaches in the poaching syrup until they are soft but not falling apart. If they are fully ripe, 5 minutes is probably enough. Plunge into ice water, then remove the skin. Cut the peaches in half, remove the pits, and place the fruit in a food processor. Add half of the lime juice and puree until smooth. Force through a fine mesh strainer and place in the refri