Peach Velvet Cream

1. 1

   Chill evaporated milk to ice crystal stage.

2. 2

   Drain peaches and dice.

3. 3

   Soften gelatin in 3/4 cup syrup and place over low heat. Stir until gelatin is dissolved.

4. 4

   Remove from heat.

5. 5

   Add sugar and salt and stir.

6. 6

   Mix in lemon juice and rind.

7. 7

   Chill until mixture is consistency of egg whites.

8. 8

   Crumble wafers (I use a rolling pin with cookies in plastic bag).

9. 9

   Whip evaporated milk until stiff, and beat in gelatin mixture.

10. 10

    Fold in diced peaches.

11. 11

    Turn mixture into 2-quart mold, alternating with layers of crushed wafers. Chill. Garnish with peach half.

* Per serving · 4 servings · Values may vary.

No additional tips available.