Servings: 12 Serving weight: 80 gr.
EQUIVALENTS: 1 STARCH EXCHANGE AND 1/3 FRUIT EXCHANGE
1 box Sweet & Balance Creme Pattisiere Vanilla Flavor
1 sachet JOTIS Gelatin in sheets
150 g Peach Marmalade without sugar
100 g savoiardi biscuits
200 g (1 cup) Skimmed milk 0% fat
100 g lukewarm water
2 teaspoons cognac
Dip the savoiardi biscuits in the lukewarm milk and line them on the bottom of a round 22 cm diameter spring form pan. Individually soften the gelatin sheets in 4 teaspoons cold water for 5 minutes. Remove them from the water, lightly squeeze, dissolve them in slightly hot water and allow to cool (not set). Prepare the Creme Pattisiere Vanilla Flavor (see package instructions), adding 2 teaspoons cognac to the water that you will use to beat the cream. Add the dissolved gelatin to the ready cream and beat for 1 more minute. Spread the cream over the savoiardi biscuits and refrigerate until set. Slightly heat the marmalade, adding 1 teaspoon water, until runny. Spread the marmalade over the cream and refrigerate.