Bisquit yoghurt cream with baked peaches

INGREDIENTS

500gr Prince Dessert with yoghurt culture Kalogeraki

3 spoonfulls powedered sugar

200gr chocolate bisquits filled with cream 

2 spoonfulls almond milk

3 peaches

juice of half lemon

1 spoonfull brown sugar 

1 spoonfull honey

1/2 teaspoon corn-flour

For serving: a couple of bisquits

IMPLEMENTATION

Peel off the peaches and cut them in slices. In a bowl mix brown sugar, honey, lemon juice and corn-flour. Add them in a heatproof pan and bake in 180C for 35'-45' until they soften and caramelize.

In the meantime prepare the cream. In a bowl add Prince Dessert with yoghurt culture Kalogeraki as well as powedered sugar, almond milk and the cream filling of the bisquits. Whisk the mixture to become smooth.

In a small plastic bag add the "empty" bisquits and crush them in bits and pieces. Add them in the creamy mixture,

Cover with a membrane and put in freezing for 15'-20' until your peaches are ready. Tip: you may either keep the cream in fridge or alternatively in freezing as a light ice creame!

Serve the cream in a bowl with baked peaches on top, their sirup and a couple of filled bisquits!