Peach mousse

PEACH MOUSSE

Ingredients

6 large peaches

70 grams of sugar

40 g. grated gelatin Knox,

80 g. powdered sugar

500 g. whipping cream 35% fat

400 g. Philadelphia cream cheese

500 g. yoghurt

1 packet biscuits Petit-Bair 225 grams

2 tablespoons brandy,

40 g. white baking chocolate

180 g. bergamot jam or orange jam

Instructions

Base

Use large Pyrex with dimensions 37CH27CH5 cm.

Put a layer of Petit-Bair biscuits one next to the other.

This will be the basis of your dessert.

Peaches compote

Peel the peaches and cut them into small pieces.

Pour them into a nonstick skillet.

Add 70 g. of sugar and mix.
Add 1 cup water.

Put the pan over medium heat and boil 15 minutes and compote is ready.

Gelatin

Commercially you can find boxes with grated gelatin Knox or leaves of gelatin inside envelopes.

Both are suitable for this dessert if the gelatin weights 40 g.

The 20 g. of gelatin you will use them for the cream.

The rest of gelatin you will use it in the jelly.

Each box of grated gelatin Knox contains four bags gelatin.

Each envelope contains leaves of gelatin whose weight is written on the envelope.

You can calculate how many envelopes you must buy.

Put in a small coffee pot 1.5 cups of water.

Pour into the pot the gelatin, either grated or in leaves.

Mix with a spoon and let the gelatin to absorb water.

When the gelatin has absorbed all the water it needs, it become soft and transparent.

Place the pot with the water and the gelatin over very low heat and stir.

A few minutes of warming up are sufficient to transform the gelatin to a transparent liquid.

Let the melted gelatin aside to cool slightly.

Once the compote is ready, pour into it half of the dissolved gelatin and mix well.

The compote with the dissolved gelatin will thicken and will become peach jelly.

Leave the rest of the gelatin aside to cool down. You will pour it into the cream.

Cream

Put the cream into the mixer’s bowl and knock at low speed.

Sprinkle the powdered sugar over the cream and continue beating until it thickens.

Once thickened, add little by little the Philadelphia cream cheese and continue beating.

Without stopping the beating of the cream add the brandy and little by little the yoghurt.

When the mixture is homogenized, stop the mixer.

Pour the peach jam into the cream and mix with a whisk..

Check if the gelatin in the pot has cooled.

If it is still hot, put it in the refrigerator to cool down a bit.

If you leave it too long in the refrigerator it coagulates and becomes jelly.

Pour the gelatin into the white cream and mix with the wire.

Spread the cream evenly into the baking dish over the biscuits.

Put the cake in the refrigerator.

Jelly

Let the cream in the refrigerator a few minutes to thicken a little.

After that you can spread evenly the peach jelly over it.

Wait for a while the jelly to tighten.

Rub with the tomato grater the white chocolate over the jelly.

The grated chocolate sits nicely above the peach jelly.

Wrap with aluminum foil the Pyrex dish and put it back in the refrigerator.

This dessert is very light.  

It is ideal after a hearty meal.

You offer it as it is cold from the refrigerator.

It is better to prepare it the previous day before serving..