250 ml 3.2% milk
300 ml 35% cream
120 g Serena peach variegato
3 teaspoons powdered gelatine + 3 tablespoons water
1 tablespoon vanilla paste
Pour cold water over the gelatine and set aside for 10 minutes.
Mix the cream, milk, vanilla and sugar in a pot. Heat gently until the sugar dissolves. Remove from the stove, add the Serena peach variegato and stir.
While it is still warm, add the dissolved gelatine and stir again. Pour into small moulds, set aside until completely cooled and then refrigerate overnight.
You can decorate the dessert with fresh fruits before serving.