1 package of tort shell, toasted to a diameter of 22 cm
1 can of peaches in syrup or 0.5 kg of cooked peaches
1 box of lemon gelatin - 85 g
2 soup spoons of freshly squeezed lemon juice - 30 ml
1 cup of cold whipped cream or 1 can of whipped cream - 240 g
1 package of tort shell, toasted to a diameter of 22 cm
1 can of peaches in syrup or 0.5 kg of cooked peaches
1 box of lemon gelatin - 85 g
2 soup spoons of freshly squeezed lemon juice - 30 ml
1 cup of cold whipped cream or 1 can of whipped cream - 240 g
Drain the peaches and pat them dry with paper towels
Reserve 1 cup of the syrup
Heat the syrup and pour it over the gelatin
Return to heat
Stir well until dissolved
Add the lemon juice
Chill in the refrigerator until slightly thickened
Beat with an electric mixer until fluffy
Add the whipped cream and mix carefully
Chill again in the refrigerator until slightly thickened
Place the gelatin in the toasted tort shell and chill until firm
Cover with sliced peaches
Cut into 12 slices.
