Peach Buttermilk Puree

For the peach buttermilk puree, cut half of the peaches into small cubes. Puree the remaining peaches with some of the juice from the can.

Soak gelatin in cold water, then squeeze well. Drain the curd in a sieve and mix with the buttermilk.

Slightly warm 6 tablespoons of peach puree and dissolve the gelatine in it. Stir into the curd-buttermilk mixture with the lemon juice and zest and the peach pieces. Stir in the peach pieces. Beat the egg whites until stiff peaks form and gently fold in.

Line a baking dish with plastic wrap, pour in the mixture and cover with plastic wrap. Let set in the refrigerator overnight.

For the sauce, heat the remaining peach puree with Grand Marnier and the lemon juice, reduce slightly and cool again.

Make dumplings from the peach and buttermilk puree and serve with the peach sauce.

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