How to make
Two of the peaches are liquidized or blended in a blender, until they turn into a fine puree.
Pour the ricotta, strained yogurt, cream cheese, sugar and peach puree into a bowl.
Everything is blended very well, by working at the highest speed of the blender, so that a fine airy cream is obtained and all of the ricotta yeast disappear.
My advice is to taste it and adjust the sugar, as it depends on the sweetness of the peaches you use. If necessary, add more powdered sugar and blend again briefly.
Distribute it into cups and arrange fine pieces of the third peach on each cream and garnish them with fresh mint leaves.
Enjoy!
* You can use whole or halves of fruit from a compote, if you do not have fresh ones. You just have to dry them well or let them drain from the liquid.
