Peach Mousse and Jelly.
You can cook Peach Mousse and Jelly using 19 ingredients and 19 steps. Here is how you cook it.
Ingredients of Peach Mousse and Jelly
- You need 1 of Cake sponge.
- Prepare of For making mousse.
- Prepare 2 of Egg yolks.
- You need 65 grams of Sugar (fine granulated sugar).
- Prepare 120 ml of Milk.
- It's 100 ml of Double cream.
- You need 100 grams of Yogurt.
- It's 1 tbsp of Peach liqueur.
- You need 1 of Peach compote.
- You need 30 grams of Gel dessert or gelatin leaves.
- You need of For making jelly.
- It's 100 ml of ☆Peach compote syrup.
- It's 100 ml of ☆Water.
- It's 1/2 tsp of ☆Lemon juice.
- Prepare 4 grams of Gelatin powder.
- Prepare 1 of and 1/2 tablespoons water for gelatin.
- You need of Toppings:.
- It's 1 of less than 1 peach compote.
- It's 1 of Mint leaves.
Peach Mousse and Jelly step by step
- If you are going to use gelatin leaves, soak it in water (not listed) to soften..
- Slice the sponge into 1-cm thickness and cut out with a circle to cover the bottom of the serving cups..
- Line the bottom of the serving cups with the prepared sponge and brush with plenty of peach compote syrup (not listed in the ingredients)..
- Blitz the peach compote, yoghurt and liqueur in a blender. You can use a mixer too..
- Whisk the cream until soft peaks form and chill in the fridge..
- 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..
- Put the milk in a sauce pan and heat until it is almost boiling..
- Remove from the heat and add to 6 little by little. Stir constantly..
- Return to the heat and heat until thickened, stirring with a plastic spatula. Do not overcook because the egg yolks start to separate..
- 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..
- 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..
- Add the 5 cream and mix well..
- Pour the mixture into the prepared serving cups, filling up to 70 to 80 %. Chill and set in the fridge..
- 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..
- Pour the jelly mixture into a shallow container. Chill in the fridge until set. After set break the jelly with a fork..
- Top the 13 set mousse with cubed peach compote and 15 jelly..
- Garnish with mint leaves..
- This is a quite rich mousse with egg yolk and cream but the yoghurt and peach give a crisp touch to it. Juicy!.
- Additional note: I didn't like the excess water to dissolve gelatin powder so I used gelatin leaves instead..
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