Peach Mousse

Name: Peach Mousse
Yield: 4 servings
Cuisine: American
Ingredients: 1 piece of 1 cm thickness Any kind of spongecake you like (or; 20 grams Syrup from the canned peaches; 200 grams Peaches; 50 grams Milk; 35 grams Granulated sugar; 6 grams Leaf gelatin; 150 grams Heavy cream; 1 tbsp Peach liquor (if available); 100 grams Peaches (white); 40 grams Syrup from the canned peaches; 1 grams Leaf gelatin; 1 White peach, mint and anything to your liking

cookpad.japan @cookpad_jp

I wanted to eat a dessert with peaches but they weren't in season, so I used canned peaches and made it easily.

I used canned peaches this time, but the fragrance will be superior when you use homemade compote, so I recommend that.
When lining the filling, the middle tends to become thick, so line evenly to make it look beautiful when you cut it.
Cut the peach for decoration at the same time when you are cutting the peach for the filling. For 15 cm [5.9 in] diameter circular mold or a loose bottom cake pan. Recipe by Kyansama

I wanted to eat a dessert with peaches but they weren't in season, so I used canned peaches and made it easily.

cookpad.japan @cookpad_jp

I wanted to eat a dessert with peaches but they weren't in season, so I used canned peaches and made it easily.

Saved

Ingredients

4 servings

1 pieceof 1 cm thickness Any kind of spongecake you like (or
20 gramsSyrup from the canned peaches
For the peach mousse:
200 gramsPeaches
50 gramsMilk
35 gramsGranulated sugar
6 gramsLeaf gelatin
150 gramsHeavy cream
1 tbspPeach liquor (if available)
For the filling:
100 gramsPeaches (white)
Gelée
40 gramsSyrup from the canned peaches
1 gramsLeaf gelatin
For the decoration:
1White peach, mint and anything to your liking

Saved

Steps

1

Soak the leaf gelatin in plenty of water to soften.
2

Put the peaches in a blender and blend to a puree.
3

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.
4

Place the pan over iced water and chill until it becomes body temperature.
5

Whip heavy cream in a bowl and whip the cream until stiff peaks form.
6

Separate Step 5 3 times, each time mixing together with a spatula. Add the liquor.
7

Slice the peach 5 mm thick.
8

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.
9

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.
10

Pour half of the mousse in the mold and line the filling on the mousse.
11

Pour the rest of the mousse in and even out the surface using something like a spatula.
12

Make the gelée: Soak the gelatin in water to soften.
13

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.
14

Decorate the mousse as you like and pour the gelée. Chill in the refrigerator to harden.
15

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.
16

This is how it looks when cut.