Peach Mousse Recipe

The word mousse comes from the French and means ‘foam’. And this is what this delicious dish consists of, a foam that melts in your mouth when eaten. Mousses can be both salty and sweet, although the latter are more common. They are prepared in different flavors, but fruit and chocolate are very common.

There are many ways to make a mousse, as long as the base of the mousse is a foaming ingredient, for example, egg white or whipping cream. For this recipe for peach mousse in syrup that we prepare in this article, we chose whipping cream because it gives it a delicious smoothness that egg white does not have. You cannot stop making this delicious dessert, with an intense peach flavor, so we invite you to continue reading and discover how to make peach mousse.

Ingredients to make Peach Mousse:

• 400 grams of peaches in syrup
• 100 grams of whipping cream
• 2 tablespoons of unflavored gelatin
• 2 tablespoons of water
• 2 tablespoons of sugar

How to make Peach Mousse:

1. To start, hydrate the gelatin in the water. Let it rest until it hardens completely.
2. Meanwhile, take out the peaches and blend them with a little of the syrup or syrup they have.
3. Trick: You can also use natural peaches.
4. Blend until the mixture is fluid and add the sugar.
5.  On the other hand, heat the gelatin a little in the microwave or in a water bath until it is completely dissolved.
6. Combine the peach puree with the gelatin, stir well.
7. Take the mixture to the refrigerator for at least half an hour
8. After that time, take the whipping cream out of the refrigerator and arrange everything to beat it in an inverted water bath, that is, the container goes inside a pot with ice and ice water.
9. Remember that the pallets must also be refrigerated so that it is easily assembled.
10. Beat until you have strong peaks. This can take you 5-7 minutes.
11.  Remember to start at low speed and increase during the shake up to maximum.
12. Add the cream to the peach mixture and join them with enveloping movements.
13. Optionally, chop peaches into very small pieces and add them to the mixture. Reserve some for garnish.
14. Pour the mixture into the little glasses and put a little syrup on top to make it look shiny. Carefully place the reserved peach pieces.
15. Although the peach mousse can be eaten immediately, it is preferable to refrigerate for a few hours so that it intensifies its flavor and is colder.