Description
This Peach Mousse is a light and airy dessert perfect for summer. Made with fresh ripe peaches, gelatin, and whipped cream, it offers a delicate balance of sweetness and fruity flavor. The mousse is served chilled in dessert cups, garnished with peach slices and mint leaves for an elegant presentation.
Ingredients
Scale
Mousse Base
- 1 lb ripe peaches (peeled, diced)
- 2 Tbsp fresh lemon juice
- 1/4 cup cold water
- 1 Tbsp unflavored gelatin (Knox brand recommended)
- 1/3 cup granulated sugar
- 1 cup heavy whipping cream
Garnish
- 1 ripe peach (peeled and thinly sliced)
- 1 Tbsp fresh lemon juice
- 2 Tbsp granulated sugar
- mint leaves (optional)
Instructions
- Prepare gelatin: In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water and let it bloom for about 5 minutes until it’s fully absorbed and swollen.
- Puree peaches: In a blender or food processor, combine the peeled and diced peaches with 2 Tbsp lemon juice and 1/3 cup granulated sugar. Blend until smooth to create a peach puree.
- Heat gelatin: Gently heat the bloomed gelatin in a microwave or over a double boiler just until it dissolves completely, making sure it does not boil.
- Mix gelatin with peach puree: Quickly stir the dissolved gelatin into the peach puree to combine thoroughly, ensuring the gelatin is evenly distributed.
- Whip cream: In a chilled bowl, beat the heavy whipping cream until soft peaks form, being careful not to overwhip.
- Fold cream into peach mixture: Gently fold the whipped cream into the peach and gelatin mixture, maintaining the airy texture of the mousse.
- Chill: Spoon the mousse evenly into 6 dessert cups or glasses and refrigerate for at least 2 hours or until set and firm.
- Prepare garnish: Toss the thinly sliced peach with 1 Tbsp lemon juice and 2 Tbsp sugar. Let it macerate for 10 minutes to enhance the flavor and juiciness.
- Serve: Before serving, top each mousse cup with the macerated peach slices and optionally garnish with mint leaves for freshness and color.
Notes
- Ensure peaches are fully ripe for the sweetest flavor and best texture.
- Do not boil gelatin as this can destroy its setting properties.
- Chill the cream bowl before whipping for better volume.
- For a lighter mousse, you can reduce the sugar slightly to taste.
- Mint leaves add a refreshing aroma but can be omitted if disliked.
- This dessert is best served within 24 hours for optimum freshness.
