Rinse and dry the peaches, cut them in half and remove the seeds. Cut each half into 3-4 wedges. 2.
Caramelize sugar in a saucepan until golden and extinguish with sherry. Add peaches and cook at low temperature for 1-2 minutes until soft. Remove from heat and cool a little. Just before serving, add plucked mint leaves and gently fold in.
For the mousse, bring the milk, sugar and vanilla sugar briefly to the boil. Add flour, stir through with a whisk, and bring the mixture to a boil again. Remove from heat and cool. Separate eggs. Add egg yolks, ground almonds and almond syrup and whisk until smooth.
Beat egg whites with 1 pinch of salt until stiff and fold into the batter. Heat some clarified butter in a coated frying pan (28 cm ø). Add 1 tbsp almond flakes and pour half of the dough on the spot and spread smoothly. Bake in the heated oven on the middle shelf at 200 °C for 5-6 min until golden brown. Prepare the rest of the dough in the same way.
For the sabayon, beat the egg yolks, sugar and sangria over a hot water bath for 4-5 minutes until creamy and thick.
Place half of the peaches on 1 omelet form, fold the omelet half over the peaches using a rubber spatula and turn out of the frying pan onto a plate. Cut the omelettes in half and bring to the table with the sabayon.
Recommended wine: Schlossboeckelheimer Felsenberg, Riesling Auslese,