Step 1: Make the Base
Crush biscuits into fine crumbs. Mix with melted butter and milk. Press into the bottom of a 9-inch springform pan. Chill for 30 minutes.
Step 2: Cook Peaches
In a saucepan, simmer peaches, powdered sugar, and water for 5 minutes. Divide the mixture in half.
Step 3: Prepare the Cream Layer
Beat cream cheese with powdered sugar. Add half of the cooked peach mix and combine well.
Step 4: Add Gelatin
Bloom 7g gelatin in cold water for 10 minutes. Heat milk and dissolve the gelatin in it. Mix into the peach-cream mixture.
Step 5: Assemble
Pour the cream layer over the chilled base. Refrigerate for 2 hours.
Step 6: Top Layer
Blend the remaining peach mixture. Bloom 5g gelatin, dissolve it, and mix into the peach purée. Pour over the set cream layer and refrigerate for another 2 hours.
Step 7: Decorate & Serve
Unmold carefully. Top with peach slices and mint. Slice and serve chilled.
Storage
Store in the fridge for up to 3 days in an airtight container. Freezing isn’t ideal with gelatin, but you can freeze the base and cream (without topping) for up to 1 month. Thaw overnight before topping and serving.
