Cream Bavarian With Peach Sauce

Methods/steps

In a non-stick saucepan; stir 350-ml/12 fl oz buttermilk with sugar until blended. Evenly sprinkle gelatin over buttermilk mixture; leave to stand for 5 minutes to soften gelatin slightly. Cook over medium heat; stirring frequently; until gelatine dissolves completely. Remove saucepan from heat. Into buttermilk mixture; stir lemon juice; lemon zest and Blue Band Margarine 2 oz. Cover and chill until buttermilk and lemon mixture mounds slightly when dropped from a spoon; about 45 minutes; stirring occasionally. In small bowl; whip double or whipping cream until stiff peaks form. In large bowl; with electric mixer on medium speed; beat chilled Blue Band Margarine 2 oz and lemon mixture until foamy; about 30 seconds. Add whipped cream to Blue Band Margarine and lemon mixture; beat until mixture is smooth and creamy; about 30 seconds. Pour mixture into 1.5-litre/2 ? pint mould; cover and refrigerate until dessert is firm; about 2 hours. Meanwhile; prepare peach sauce: into small saucepan; drain syrup from peaches; set peaches aside. Into peach syrup; stir corn flour; cook over medium heat until misture thickens and boils; stirring constantly; boil for 1 minute. Gently stir in peaches.Cover sauce and refrigerate. To Serve Turn Bavarian out on to chilled platter. Arrange peaches on top and round bottom. Spoon sauce over; decorate with shredded lemon zest.