Peach Mousse. Peach Mousse Recipe (A Peach Cream Dessert) - NatashasKitchen.com. The word "mousse" has a fancy ring to it, but this recipe is impossible to screw up. Peachy keen and simple to make.

With your peach mousse you will give a sweet touch to the end of your meal. With the egg whites stiff, it's time to mix all the ingredients to get the delicious peach mousse. Download Peach mousse stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. You can have Peach Mousse using 16 ingredients and 16 steps. Here is how you cook that.

Ingredients of Peach Mousse

It's 1 piece of of 1 cm thickness Any kind of spongecake you like (or.
Prepare 20 grams of Syrup from the canned peaches.
Prepare of For the peach mousse:.
It's 200 grams of Peaches.
You need 50 grams of Milk.
Prepare 35 grams of Granulated sugar.
You need 6 grams of Leaf gelatin.
You need 150 grams of Heavy cream.
You need 1 tbsp of Peach liquor (if available).
Prepare of For the filling:.
Prepare 100 grams of Peaches (white).
You need of Gelée.
Prepare 40 grams of Syrup from the canned peaches.
It's 1 grams of Leaf gelatin.
Prepare of For the decoration:.
You need 1 of White peach, mint and anything to your liking.

This decadent fruity peach mousse cake is dotted with blackberries and more peaches! For this mousse cake recipe, I wanted to combine some of my favorite dessert flavors into one incredible cake! The Peach Mousse recipe out of our category Stone Fruit! The peach mousse is the embodiment of the classic flavors of peaches and cream.

Peach Mousse instructions

Soak the leaf gelatin in plenty of water to soften..
Put the peaches in a blender and blend to a puree..
Put the puree from Step 3 in a pan. Add milk and sugar and heat to medium. Stop the heat when it comes to a boil. Drain the gelatin, add to the pan and mix well..
Place the pan over iced water and chill until it becomes body temperature..
Whip heavy cream in a bowl and whip the cream until stiff peaks form..
Separate Step 5 3 times, each time mixing together with a spatula. Add the liquor..
<Filling> Slice the peach 5 mm thick..
<Structure> Spread plastic wrap tightly to cover the bottom from the outside of the circular mold and seal the ends with a rubber band. Place it on a tray, which can fit in the refrigerator..
Cut the sponge cake to be a size smaller than the mold and place it at the bottom of the mold. Brush the canned peach syrup..
Pour half of the mousse in the mold and line the filling on the mousse..
Pour the rest of the mousse in and even out the surface using something like a spatula..
Make the gelée: Soak the gelatin in water to soften..
Put canned peach syrup in a pan and heat on medium. Stop the heat when it comes to a boil. Add gelatin to the syrup to melt..
Decorate the mousse as you like and pour the gelée. Chill in the refrigerator to harden..
When it becomes hard, take off the cellophane wrap and place the mousse on a plate. Take the mousse out of the mold using something like a warm towel or kitchen blowtorch..
This is how it looks when cut..

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