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..

 

Coconut cake

COCONUT CAKE

Ingredients

260 g. self rising flour

2 teaspoons baking powder

160 g. grated coconut

150 g. butter + 50 g. of margarine

200 g. sugar

4 large eggs

180 ml milk

250 g. whipping cream 35% fat

3 tbsp lemon juice

The zest of 2 lemons

70 g. chocolate drops

Instructions

Knock in the mixer the butter and the sugar until the butter whitens slightly and becomes fluffy.

Continuing the hitting add the eggs one by one.

Knock these ingredients together for 3-4 minutes.

Add the cream and knock two more minutes.

Stop the beating. Take off the mixer bowl from its base.

Add the milk little by little stirring gently with the wire.

Mix the baking powder with flour.

Add the flour little by little into the bowl stirring gently with a whisk.

Add coconut and mix gently.

Add the drops of chocolate and stir until they are evenly distributed everywhere.

Grease a cake mold 26 cm in diameter and sprinkle it with sugar.

Turn upside down the form and knock gently to remove the excess sugar.

Pour the mixture into the mold and spread it evenly.

Put the cake mold on the bottom rack of the oven.

Bake at 180 C degrees for about 45 minutes.                                                                                         Nail a clean knife into the cake.

Pull the knife and doff. If the knife is clean, the cake is ready.

If dough is stuck on the knife, the cake needs more baking.

When the cake is ready remove the cake mold from the oven and leave it aside to cool.

When the cake has cooled, turn it upside down on serving platter.

Sprinkle grated coconut over the cake..

Dessert with yoghurt and fruit jelly

DESSERT WITH YOGHURT AND FRUIT JELLY

Base

Ingredients

500 g. yoghurt

130 g. whipping cream 35% fat

160 g. sugar or more, if you want it too sweet                                                                 

150 ml milk

25g. unflavored gelatin Knox

Fruit jelly

Ingredients

2.5 cups of any fruit juice

25g. unflavored gelatin Knox

100 g. about sugar (If you like the desserts too sweet, put more sugar)

A little grated coconut for the decoration

1/3 of a cup blanched almonds for the decoration

Instructions

Gelatin

Commercially you can find grated gelatin Knox in boxes. Each box contains 4 sachets of gelatin.

Each sachet weights 10 g.  

You can find also leaves of gelatin inside envelopes.

Both are suitable for this dessert. The total amount of gelatin you need is 50 g.

That means that you need 5 sachets of gelatin.

If you are going to use leaves of gelatin, you must know the weight of each leaf, to figure out how many envelopes you need. 

Put in small coffee pot 1 cup water.

Pour into the pot the gelatin.

Stir with a spoon. Leave the gelatin 5 min to absorb water and become soft and transparent.

You must warn up slightly the water and the gelatin.

Put the pot with the gelatin over very low heat and stir.

A few min are enough to transform the gelatin into a transparent liquid.

Once the gelatin is melted remove the pot from the heat and leave it to cool a bit.

Stir with a whisk the yoghurt, the cream, the sugar and the milk.

Mix until the mixture homogenizes.

Pour into the yoghurt half of the melted gelatin and stir again. 

You will use the rest of the gelatin to make the fruit jelly.

Try the mixture of yoghurt, to see if it's quite sweet. If you think that it needs more sugar, add some.

Pour the mixture of yoghurt in Pyrex dimensional 32CH22 X 5 cm. 

Put the Pyrex in the fridge and leave it there to cool.

It is necessary to thicken the mixture of yogurt, to form a solid foundation on which you will spread the fruit jelly.

.

Jelly

For the jelly you need 2.5 cups fresh squeezed fruit juice.

The most suitable fruits for this are water melon, strawberries and cherries.

If you decide to make watermelon jelly you must prepare the watermelon juice.

Cut some watermelon slices. Clean them from their peel.

Put in a food processor the watermelon pieces and squeeze them.

Pass the juice through a strainer.

You must prepare 2.5 cups of juice.

If you choose to make strawberry jelly, you must buy 1/2 kilo of strawberries.

Thoroughly wash the strawberries and cut their stalks.

Pour the strawberries in the food processor and 1 cup water and half a cup of sugar.

Beat the strawberries until they become juice.

Pass the juice from the strainer.

Count the juice. It must be 2.5 cups.

If it is less, add water until it becomes 2.5 cups.

Try the taste of the juice. If it is sour add sugar.

If you choose to make juice from cherries you need more work.

Buy 600 grams of ripe cherries.

Wash them thoroughly and remove their stalks.

Then remove the kernel from each cherry.

Pour in the food processor the cherries, 1/2 cup sugar and 1 cup of water.

Knock all the ingredients until the cherries are mashed.

Strain the juice and measure it.

If the juice is not 2.5 cups add water until done.

Try the taste of the juice if it is not sweet enough, add sugar.

Put in a bowl the fruit juice you have chosen. Pour into it the bowl the melted gelatin you have kept.

Mix well and taste the mixture to see if it needs more sugar.

Remove the Pyrex from the refrigerator.

Pour evenly the mixture of fruit juice and gelatin over the base of yoghurt.

When the jelly thickens well, garnish the top of the dessert with almonds.

You can make any shape you like.

White daisies over the red jelly look nice.

Or you may chose to make waves of circles or any other shape.

You may use coconut to enrich your decoration.

This is a very light and refreshing summer dessert.

Posted by Katy hat-K