Peach Mousse

Name: Peach Mousse
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams White peaches (canned); 100 grams Peach juice; 30 grams Granulated sugar; 1 tbsp Peach liqueur; 50 grams Yogurt; 100 ml Heavy cream; 4 grams Gelatin; 2 tbsp Water; 150 grams Peach juice; 2 grams Gelatin; 1 tbsp Water

cookpad.japan @cookpad_jp

I found some really cheap peaches at the greengrocers...5 for 198 yen! I bought them without hesitation. Not only were they cheap, they were pretty tasty too. I love peaches second only to mangoes. I thought if I made mousse with them, it would be amazing. That's how this recipe was born.

You can use any liqueur you like instead of peach liqueur. If you want the jelly to be pink, you can also add grenadine syrup for a pretty color.
Make sure to cool the peach jelly down before pouring it over the mousse! (If it's warm, the mousse will melt and sink.) For 6 small glasses worth. Recipe by ko-ko

cookpad.japan @cookpad_jp

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Ingredients

6 servings

For the peach mousse:
200 gramsWhite peaches (canned)
100 gramsPeach juice
30 gramsGranulated sugar
1 tbspPeach liqueur
50 gramsYogurt
100 mlHeavy cream
4 gramsGelatin
2 tbspWater
For the peach jelly:
150 gramsPeach juice
2 gramsGelatin
1 tbspWater

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Steps

1

Purée the canned peaches in a blender, and add the peach juice. Dissolve the gelatin in water, and heat in a double boiler or in a bowl over hot water.
2

Add granulated sugar, liqueur, yogurt and gelatin in that order to the bowl, mixing well between each addition.
3

Heat the bowl over hot water and mix until smooth. (When the granulated sugar has melted, you're ready for the next step.)
4

In another bowl, whip the cream until soft peaks form.
5

Add the whipped cream to the mixture from Step 3. Cool the bottom of the bowl in cold water and stir gently until the mixture has thickened.
6

Pour the mixture evenly in glasses. Smooth out the surface and refrigerate (It takes 1-2 hours to set.)
7

Make the peach jelly... dissolve the gelatin in water and heat the bowl over hot water. Put the peach juice in a pan and heat slightly.
8

Add the gelatin to the juice and mix well. Cool it down immediately over cold water. (You can add a little food coloring to make it a pink jelly.)
9

Pour the jelly over the set mousse, and chill to set again. (You can add cut up peaches at this point.)
10

Optionally, top with cut up peaches and it's done.
11

This is the peach juice (nectar) I used.