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Peach Mousse And Jelly Recipe

Peach Mousse and Jelly Recipe
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Prepare the ingredients before making Peach Mousse and Jelly in your home. Then, follow these steps below to serve Peach Mousse and Jelly for your family or friends.

Ingredients: Peach Mousse and Jelly

  • 1 Cake sponge
  • For making mousse
  • 2 Egg yolks
  • 65 grams Sugar (fine granulated sugar)
  • 120 ml Milk
  • 100 ml Double cream
  • 100 grams Yogurt
  • 1 tbsp Peach liqueur
  • 1 Peach compote
  • 30 grams Gel dessert or gelatin leaves
  • For making jelly
  • 100 ml ☆Peach compote syrup
  • 100 ml ☆Water
  • 1/2 tsp ☆Lemon juice
  • 4 grams Gelatin powder
  • 1 and 1/2 tablespoons water for gelatin
  • Toppings:
  • 1 less than 1 peach compote
  • 1 Mint leaves

How to Make Peach Mousse and Jelly

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Peach Mousse and Jelly in your home by yourself.

    Step 1
  • If you are going to use gelatin leaves, soak it in water (not listed) to soften.
  • Step 2
  • Slice the sponge into 1-cm thickness and cut out with a circle to cover the bottom of the serving cups.
  • Step 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).
  • Step 4
  • Blitz the peach compote, yoghurt and liqueur in a blender. You can use a mixer too.
  • Step 5
  • Whisk the cream until soft peaks form and chill in the fridge.
  • Step 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.
  • Step 7
  • Put the milk in a sauce pan and heat until it is almost boiling.
  • Step 8
  • Remove from the heat and add to 6 little by little. Stir constantly.
  • Step 9
  • Return to the heat and heat until thickened, stirring with a plastic spatula. Do not overcook because the egg yolks start to separate.
  • Step 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.
  • Step 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.
  • Step 12
  • Add the 5 cream and mix well.
  • Step 13
  • Pour the mixture into the prepared serving cups, filling up to 70 to 80 %. Chill and set in the fridge.
  • Step 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.
  • Step 15
  • Pour the jelly mixture into a shallow container. Chill in the fridge until set. After set break the jelly with a fork.
  • Step 16
  • Top the 13 set mousse with cubed peach compote and 15 jelly.
  • Step 17
  • Garnish with mint leaves.
  • Step 18
  • This is a quite rich mousse with egg yolk and cream but the yoghurt and peach give a crisp touch to it. Juicy!
  • Step 19
  • Additional note: I didn't like the excess water to dissolve gelatin powder so I used gelatin leaves instead.
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