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Recipe: Peach Mousse

peach mousse display

Traveling is one of my greatest passions in life, and one of my favorite parts about traveling is trying new foods in all of the places I visit.  When I’m home, Italian food is my favorite (mostly because carbs are my favorite food group), so traveling to Italy was a special treat for me.  I could live there just for the food. My days would be filled with pizza, pasta, and gelato. Ahh… (give me a minute to daydream).

Okay. I’m back.

While traveling in Italy, one of my favorite experiences was traveling around Tuscany.  I spent the day taking in the scenery, looking like a tourist while attempting to take a photo of myself “holding up” the leaning tower of Pisa, and eating enough to last me for the entire week.  For lunch, we stopped at Fattoria Poggio Alloro, a family farm and winery in the Tuscany countryside.  It’s a beautiful place.  Just imagine this was your backyard:

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The snow drifts and dead trees in my backyard are almost as beautiful… but let’s get to the part where I tell you how to make peach mousse.  Because it’s light and fluffy and just sweet enough to eat four servings (it’s a good thing this serves six!)  To make this recipe, you’re going to need:

  • 1 envelope (8 g) unflavored gelatin
  • 2 tablespoons (30 ml) water
  • 2 cups (300 g) peeled, pitted, and chopped fresh peaches
  • 1/2 cup (100 g) sugar
  • 1 cup (240 ml) whipping cream, well chilled
  • Sliced peaches, blackberries, and/or mint leaves for garnish

I am new to ‘food blogging’, and blogging in general, so please be nice about my lack of pictures.  I really need to get in touch with Ree Drummond and ask her how she cooks and takes photos at the same time, because she is excellent at it.  I’m better at just cooking, then setting up to take photos of the end product (while all of my guests get angry that their dessert is taking so long).  So, here are the first few steps of making peach mousse with lovely photos:

First, you’ll need to peel, pit, and chop fresh peaches (but you already did that since the ingredient list was so specific!).

peach prep 1

Next, stir the gelatin into the water in a small bowl.  Set it aside until the mixture feels spongy.  Then you’re going to take all of those juicy peaches, and puree them in the work bowl of a food processor fitted with a steel blade.  It will look like baby food.  Don’t worry. It’s going to be delicious!

Turn out the puree into a bowl and stir in the sugar.  Whisk to blend well and dissolve the sugar.  In a 1-quart saucepan over medium heat, combine the gelatin and 1/2 cup of the peach puree.  Cook just to melt the gelatin, stirring often.

Hey, look!  I remembered to get a photo of this step!

peach prep 2

Stick with me now, because that is the extent of the tutorial photos, and the part where I give up trying to get photos with sticky peach hands and just go for it.  It’s not terribly hard though, so I’m sure yours will turn out excellent if you follow the remaining instructions:

Add the melted gelatin mixture to the remaining peach puree, combining thoroughly.  Refrigerate until the puree is chilled but not set, which should take about an hour.  Whip the cream until stiff peaks form (for a simple video tutorial on whipping cream, click here – just don’t add any extra sugar!) and fold it into the chilled peach mixture.

If you want to be fancy (I always love making things look extra fancy!), you can spoon the mixture into a piping bag, and swirl it into small glasses or cups, but it tastes just as delicious if you simply spoon it into the glasses.  Refrigerate for 4 to 6 hours, or until well chilled and set to a fluffy consistency.  Garnish with peach slices, blackberries, or mint sprigs.

(This is the part where I was better about taking pictures!)

peach mousse 10

peach mousse 13

peach mousse 3

peach mousse 8

This recipe can be found in the cookbook by one of the family members of Fattoria Poggio Alloro, which you can purchase on Amazon, or their website.  It’s one of my go-to cookbooks for anything homemade Italian.

Aside from the time spent waiting for everything to chill, this recipe was relatively simple and quick.  It’s perfect as a light dessert with any Italian meal, or just to enjoy when you want something light and fresh.

Buon appetito! 

Peach Mousse
Serves 6
A light and fluffy, not-too-sweet dessert.
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Ingredients
  1. 1 envelope (8 g) unflavored gelatin
  2. 2 tablespoons (30 ml) water
  3. 2 cups (300 g) peeled, pitted, and chopped fresh peaches
  4. 1/2 cup (100 g) sugar
  5. 1 cup (240 g) whipping cream, well-chilled
  6. Sliced peaches, blackberries, and mint sprigs as garnish
Instructions
  1. Stir the gelatin into the water in a small bowl. Set aside until the gelatin mixture feels spongy.
  2. Puree the peaches in work bowl of food processor fitted with the steel blade. Turn out into a bowl and stir in the sugar. Whisk to blend well and dissolve the sugar. In a 1-quart saucepan over medium heat, combine the gelatin and 1/2 cup (120 ml) of the peach puree. Cook just to melt the gelatin, stirring often.
  3. Add the melted gelatin mixture to the remaining peach puree, combining thoroughly. Refrigerate until the puree is chilled but not set, about 1 hour. Whip the cream until stiff peaks form and gently fold into the chilled peach mixture. Spoon portions of the mousse into small glasses or cups and refrigerate for about 4 to 6 hours, or until well chilled and set to a fluffy consistency.
  4. Garnish each serving with a peach slice, blackberries, and a mint sprig.
Laura Drayton http://lauradrayton.com/

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