Double Peach Mousse Recipes

PEACH MOUSSE RECIPE

Steps:

• Peel and dice peaches (you should have 3 cups diced), transfer to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use.
• In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat - don't overcook.
• Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
• Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
• In a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbsp lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.

PEACH MOUSSE

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.

DOUBLE PEACH MOUSSE

Steps:

• Combine dried peaches and water in heavy medium saucepan. Let stand 30 minutes. Bring to boil. Reduce heat and simmer gently until peaches are very soft, about 20 minutes.
• Meanwhile, place 1/4 cup Pêcher Mignon in small bowl; sprinkle gelatin over. Set aside to soften. Beat 3 egg yolks, 1/2 cup sugar and remaining 1/4 cup Pêcher Mignon in top of double boiler until light in color. Set over simmering water and stir until thick enough to coat back of spoon when finger is drawn across (do not boil), about 2 minutes. Transfer to small bowl.
• Add gelatin to hot peach mixture and stir until dissolved. Transfer to processor and puree until smooth. Pour into large bowl. Cool to room temperature, stirring occasionally (do not let peach mixture set up.)
• Add custard to peach mixture and whisk to combine. Using electric mixer, beat cream in medium bowl to soft peaks. Mix 1/3 of whipped cream into peach mixture to lighten. Gently fold in remaining cream in 2 batches.
• Using clean dry beaters, beat egg whites and cream of tartar in another medium bowl until frothy. Gradually add remaining 3 1/2 tablespoons sugar and beat until smooth, glossy and almost stiff but not dry. Fold 1/3 of whites into peach mixture to lighten. Gently fold in remaining whites in 2 batches. Cover bowl with plastic and refrigerate mousse 8 hours or overnight.
• Spoon mousse into pastry bag fitted with large star tip. Pipe mousse into goblets or wine glasses. Top mousse with fresh mint sprigs and serve.

FRESH PEACH MOUSSE

Steps:

• Soften gelatin in water mixed with brandy or in plain water in a small heatproof container such as a metal measuring cup. Dissolve gelatin by setting the container in a pan of simmering water. When the gelatin has dissolved, remove it from the heat but leave it sitting in the warm water.
• Beat egg yolks. Gradually beat in one cup of the sugar and continue beating until the mixture is thick and light.
• Force peaches through a sieve or food mill or puree by machine.
• Combine gelatin with a small amount of the pureed peaches, then mix with remaining peaches. Stir peaches into egg and sugar mixture.
• Beat egg whites until stiff. Whip cream with two tablespoons sugar. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours.
• Whip remaining cream and pipe it on top of the mousse as a decoration. Garnish with mint leaves before serving.