1. preheat oven to 120 degrees. Boil whipping cream, mix with lemon skin, sugar, vanilla pulp and yogurt. Allow mixture to bubble briefly, remove from heat and whisk leisurely with hand mixer into egg yolks.
2. heat the cream to 75 degrees, stirring continuously, strain through a fine sieve and pour into 4 150 ml dessert bowls.
Cover a deep baking tray with kitchen towel, place dessert bowls on it and pour hot tap water into the baking tray. Cook the cream in the heated oven for about 30 minutes. Then take out the cream, let it cool down and put it into the icebox for min. 4 hrs.
Score peach skin crosswise with a kitchen knife. Dip peaches briefly in tap water, remove and cool immediately in iced water.
Peel off skin, chop peaches into wedges and cut out pits.
5. heat honey in a frying pan, foam up. Add white wine, sugar, grenadine, orange peel, orange/u. juice of one lemon and vanilla pulp. Let everything brew together until syrupy.
Add the peach slices to the liquid. Allow to infuse briefly.
Sprinkle brown sugar over the cold cream and caramelize it with a Bunsen burner. Serve the burnt cream in combination with the peach compote.
Cooling time: 4 h
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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