Best Double Peach Mousse Recipes

PEACH MOUSSE

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.

PEACH MOUSSE RECIPE

Steps:

• Peel and dice peaches (you should have 3 cups diced), transfer to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use.
• In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat - don't overcook.
• Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
• Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
• In a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbsp lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.

FRESH PEACH MOUSSE

Steps:

• Soften gelatin in water mixed with brandy or in plain water in a small heatproof container such as a metal measuring cup. Dissolve gelatin by setting the container in a pan of simmering water. When the gelatin has dissolved, remove it from the heat but leave it sitting in the warm water.
• Beat egg yolks. Gradually beat in one cup of the sugar and continue beating until the mixture is thick and light.
• Force peaches through a sieve or food mill or puree by machine.
• Combine gelatin with a small amount of the pureed peaches, then mix with remaining peaches. Stir peaches into egg and sugar mixture.
• Beat egg whites until stiff. Whip cream with two tablespoons sugar. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours.
• Whip remaining cream and pipe it on top of the mousse as a decoration. Garnish with mint leaves before serving.