(approx. 35 min.) Dip peaches in hot water, peel off skin, remove seeds and cut into wedges. Soak gelatine in cold water.
Peel orange and lime zest, cut the orange and lime in half and squeeze the juice.
Beat egg yolks with honey over a hot water bath, add heated milk gradually and beat everything together until creamy. Squeeze gelatin well, fold into the warm foam, pour into a cooled rinsed baking dish, place in freezer for about ten minutes, then refrigerate for about two 120 minutes or preferably overnight.
Lightly melt and caramelize brown sugar in a frying pan, add the peach wedges and roll in the caramel. Deglaze everything with orange and lime juice.
Arrange peaches decoratively on flat plate. Use a tablespoon of the coconut foam to make two nice dumplings and arrange them in the center. Briefly heat the zest in the remaining caramel and spread evenly over the dumplings. Drizzle the peach with raspberry puree and garnish with mint croissants.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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