Ingredients
Scale
- For the Peach Layer:
- 3 cups ripe peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 tsp vanilla extract
- For the Vanilla Cream Layer:
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tbsp vanilla bean paste
- 2 tsp gelatin powder
- 3 tbsp cold water
- For the Biscuit Base:
- 2 cups vanilla wafer cookies, crushed
- 1/2 cup unsalted butter, melted
- 2 tbsp brown sugar
- For the Peach Glaze:
- 1 cup peach puree
- 2 tbsp honey
- 1 tsp gelatin powder
- 2 tbsp cold water
- 1 tsp lemon zest
- For Garnish (optional):
- Thin peach slices
- Vanilla bean specks
- Fresh mint leaves
Instructions
- Mix crushed vanilla wafers with melted butter and brown sugar. Press firmly into a lined square pan and chill until firm.
- Bloom gelatin in cold water for the peach layer. Warm the peaches with sugar and lemon juice until softened, then blend lightly. Stir in vanilla and dissolved gelatin. Spread over the chilled base and refrigerate until partially set.
- Bloom gelatin for the cream layer. Whip heavy cream, cream cheese, powdered sugar, and vanilla bean paste until smooth and fluffy. Fold in dissolved gelatin and spread evenly over the peach layer. Chill until firm.
- Bloom gelatin for the glaze. Warm peach puree with honey and lemon zest, then stir in gelatin until dissolved. Cool slightly and pour over the cream layer.
- Refrigerate for at least 4 hours, or until completely set.
- Slice into neat squares or crescent-shaped portions and garnish with peach slices, vanilla bean specks, and mint before serving.
Notes
For best results, use ripe but firm peaches. The dessert can be made a day ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 22g
- Fat: 23g
- Carbohydrates: 31g
- Protein: 4g