Soak the gelatine. Stir yogurt, cream, cheese fraiche, season with salt, pepper and sherry. Squeeze the gelatine, let it melt, stir into the cream and leave to cool. Roast the pine nuts in a dry frying pan until golden brown. Cut peaches into wedges and arrange on plates. Place Roquefort cream in a piping bag with a nozzle and pipe as rosettes onto the plates. Sprinkle with toasted pine nuts and garnish with lemon balm.
The sherry can also be replaced with a tiny bit of juice from a lemon.
Tip: Use creamy natural yogurt for an even finer result!
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