Peach Mousse and Jelly
I used peach compote I made.
Gel dessert is powdered setting agent for making mousse. You can get a very smooth result with it. If you use powdered gelatin you will get a little stiff texture. The sweetness of the jelly is decided with how reduced the compote is. Add more sugar if necessary. Recipe by Pu-kosan
Peach Mousse and Jelly
I used peach compote I made.
Gel dessert is powdered setting agent for making mousse. You can get a very smooth result with it. If you use powdered gelatin you will get a little stiff texture. The sweetness of the jelly is decided with how reduced the compote is. Add more sugar if necessary. Recipe by Pu-kosan
Cooking Instructions
- 1
If you are going to use gelatin leaves, soak it in water (not listed) to soften.
- 2
Slice the sponge into 1-cm thickness and cut out with a circle to cover the bottom of the serving cups.
- 3
Line the bottom of the serving cups with the prepared sponge and brush with plenty of peach compote syrup (not listed in the ingredients).
- 4
Blitz the peach compote, yoghurt and liqueur in a blender. You can use a mixer too.
- 5
Whisk the cream until soft peaks form and chill in the fridge.
- 6
Put the egg yolks and sugar and whisk until pale and fluffy with a balloon whisk. Once you mix the egg yolks and sugar start to whisk straight away.
- 7
Put the milk in a sauce pan and heat until it is almost boiling.
- 8
Remove from the heat and add to 6 little by little. Stir constantly.
- 9
Return to the heat and heat until thickened, stirring with a plastic spatula. Do not overcook because the egg yolks start to separate.
- 10
Remove from the heat as soon as it thickens. Add the gel dessert and mix well. If you use gelatin leaves drain well first and add to the mixture.
- 11
Put the pan over a bowl with ice and water and stir the mixture constantly. After cooled transfer the mixture to a bowl, add the 4 yoghurt and whisk well with a balloon whisk.
- 12
Add the 5 cream and mix well.
- 13
Pour the mixture into the prepared serving cups, filling up to 70 to 80 %. Chill and set in the fridge.
- 14
Make the jelly. Soak the gelatin powder in 1 and 1/2 tablespoons of water. Mix in the ☆ ingredients and dissolved gelatin powder over a bain marie.
- 15
Pour the jelly mixture into a shallow container. Chill in the fridge until set. After set break the jelly with a fork.
- 16
Top the 13 set mousse with cubed peach compote and 15 jelly.
- 17
Garnish with mint leaves.
- 18
This is a quite rich mousse with egg yolk and cream but the yoghurt and peach give a crisp touch to it. Juicy!
- 19
Additional note: I didn't like the excess water to dissolve gelatin powder so I used gelatin leaves instead.
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