Tuesday, July 28, 2015

Peach mousse - Persikomousse


A light, airy dessert with a lovely taste of peaches. Serve it in portion-sized bowls and decorated with thin peach slices, fresh berries and flaked almonds.

4 to 6 servings

4 gelatin sheets or corresponding amount
of powdered gelatin
2 large fresh peaches
or 4 canned halves
scant ¼ cup sugar
2 eggs
good 1/3 cup milk
a few drops of bitter almond essence
2/3 cup whipping cream

sliced peaches or fresh berries
flaked, toasted almonds

Dissolve the gelatin in water according to package instructions. Peel the fresh peaches and cut them in small pieces. Finely chop half of the peaches in a food processor or mixer and blend in half the amount of sugar. Mix egg yolks and milk in a saucepan and heat on low heat until it thickens. Remove saucepan from heat and blend in the puréed peaches and bitter almond essence.

Beat the egg whites until stiff. Add remaining sugar and beat for another minute or so. Beat the cream until thick and blend egg whites, cream, peach pieces and gelatin in the batter. Pour the batter up in a large serving bowl or in portion-sized bowls. Leave in the fridge for a couple of hours to set.

Decorate with sliced peaches or berries and toasted, flaked almonds. Serve and enjoy!



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