INGREDIENTS

for the bottom:

• 100 g Spekulatius cookies
• 40 g vegan butter

for the cream:

• 200 ml cold water ( tap water )
• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 20 g sugar
• 6 tablespoons soy-yoghurt without sugar
• 1 tablespoon Amaretto
• 4 halves of peaches ( canned )

for decoration:

• 100 ml vegan whipping cream
• 1 sachet whipping cream stabilizer
• pieces of peaches

PREPARATION

step 1

• grind the cookies

step 2

• melt the butter
• stir in the cookie crumbs

step 3

• put 4 mousse rings ( diameter 8 cm ) on a plate
• spread the cookie mass into them and press on
• refrigerate them for 1 hour

step 4

• mix the Agatine with the water and bring it to boil
• stir in yoghurt, sugar and Amaretto
• let it cool down for little

step 5

• put each peach half on the respective bottom
• pour the yoghurt-mixture onto
• refrigerate for 1 hour

step 6

• take the tartlets out of the rings
• whip the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
• put it with an icing bag onto the tartlets
• decorate with pieces of peaches

step 7

• refrigerate for 30 minutes