Calanda peach, cheese and honey

For the cheese cake

250 g of milk

250 g of liquid cream

200 g of fresh or spreadable cheese

1 sachet of curd

125 g of sugar

For the honey jelly

100 g of honey

1 sheet of gelatin

For the peach crisp

60 g of peach puree

5 g of icing sugar

5 g of isomalt

2 g of glucose

For the ice cream

120 g of milk

35 g of cream

200 g of peach puree

15 g of milk powder

30 g of dextrose

50 g of sugar

For the cheesecake

Boil the liquids and add the solids, mix and pour them into a mold. Keep in the fridge and cut into portions.

For the honey jelly

Heat the honey, add the gelatin sheet (previously dissolved in water). Spread on a plate and put in the cold (solidify).

For the peach crisp

Heat the peach puree and mix with the icing sugar, isomalt and glucose. Spread and dry.

For the ice cream

Pasteurize the milk and cream at 85ºC. Add the peach puree, powdered milk, dextrose and sugar. Let it cool and put in the fridge. If we do not have a refrigerator, crush or beat all the ingredients and place in a container suitable for freezing. Freeze for 3 hours, beating every 20 minutes to prevent it from freezing, by hand, with a blender or with a food processor.
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Presentation

Place the peach crisp in the center of the plate. Around put small pieces of cheesecake cut into squares and the honey jelly also cut alternately. On top of the crisp, place the ice cream quenelle and decorate with mint or mint leaves.

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Calanda peach, cheese and honey