Hi, I’m Kate. Today, we’re going to make peach mousse and jelly recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Peach Mousse and Jelly Recipe
Peach Mousse and Jelly is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Peach Mousse and Jelly is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have peach mousse and jelly using 19 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Peach Mousse and Jelly:
- Make ready 1 Cake sponge
- Make ready For making mousse
- Make ready 2 Egg yolks
- Take 65 grams Sugar (fine granulated sugar)
- Get 120 ml Milk
- Get 100 ml Double cream
- Take 100 grams Yogurt
- Prepare 1 tbsp Peach liqueur
- Take 1 Peach compote
- Make ready 30 grams Gel dessert or gelatin leaves
- Take For making jelly
- Prepare 100 ml ☆Peach compote syrup
- Make ready 100 ml ☆Water
- Take 1/2 tsp ☆Lemon juice
- Make ready 4 grams Gelatin powder
- Make ready 1 and 1/2 tablespoons water for gelatin
- Prepare Toppings:
- Take 1 less than 1 peach compote
- Get 1 Mint leaves
Steps to make Peach Mousse and Jelly:
- 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.
So that’s going to wrap this up for this distinctive dish peach mousse and jelly recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
