Crumbled without cooking to the peaches of our friend Piera Cavallese
For the base:
600 grams of dry biscuits, 250 soft butter … finely chop the biscuits, add the soft butter, dividing the quantities, part of which must be placed in a hinged cake pan (26 cm), and refrigerated for at least 30 / 40 min …
For the cream:
500 ml of spreadable fresh cheese, 200 g icing sugar, mix well with an electric whisk, then add three jars of peach yoghurt, 200 ml semi-whipped cream, lemon juice, and chopped peaches, finally add 12 / 14 g of isinglass, melted in cold water, add everything to the base of the biscuits previously placed in the fridge, finished with other biscuits left …
In the fridge all night …. then take out the crumble and garnish as you like, I peaches and peach jam …. serve it fresh!
