Ingredients
- -A-
- 2 ripe white peach (net 350g) - peel, pit, and chop
- 15g lemon juice
- 2 tsp peach powder (optional)
- 3 tbsp white sugar
- 2 tbsp vanilla (monin) syrup
- 140ml milk
- 100g mascarpone
- 200ml heavy cream - beat until soft peaks form
- -B-
- 10g gelatin powder
- 50ml water
For the top jelly
- 40ml rose syrup
- 50ml water
- -C-
- 3g gelatin powder
- 40ml water
Instructions
- 1. Put all the ingredient A (chopped peach, lemon juice, sugar, vanilla, milk, mascarpone) in your blender and make juice.
- 2. In a bowl, beat heavy cream until soft peaks form. Add the peach milk mixture into the whipped cream and mix well.
- 3. In a microwave-safe case, dissolve 10g gelatin in 50ml water and micro-wave for about 15 seconds. Remove from the micro-wave and mix them to melt the gelatin completely.
- 4. Pour the gelatin mixture into the mousse mixture and mix well. Spoon the mixture into your dessert serving cups. Chill for about 3 to 4 hours or until set.
- 5. When the peach mousse has set, start making rose jelly on top: In a small bowl, combine rose syrup and 50ml water. Set aside.
- 7. In a micro-wave safe cup, add 40ml water and 3g gelatin. Micro-wave for 10 to 15 seconds, remove from the micro-wave and mix well to melt the gelatin completely.
- 8. Add the gelatin mixture into rose jelly mixture and mix well.
- 9. Pour the rose jelly mixture over the firm peach mousse. Refrigerate again until set.
- Serve with whipped cream on top if desired (to taste).
- Adjust the sweetness according your taste.
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