Peach Mousse

4 servings

30 minutes

Peach mousse is a delicate and airy dessert of French cuisine, created for true connoisseurs of refined flavors. Its history traces back to traditional French mousses that combine light texture with the rich taste of fresh fruits. Peaches, gently pureed and mixed with subtle notes of vanilla and lemon, create a refreshing yet sweet ensemble. The addition of airy egg whites and cream gives the mousse a silky structure, while gelatin helps maintain its perfect shape. This treat is perfect for morning enjoyment with a cup of coffee or as an elegant finish to a refined dinner. Its lightness makes it an excellent choice on a hot summer day, filling the palate with the gentle freshness of fruits.

Energy value per serving

• Calories: 193.6
• Proteins: 6.8g
• Fats: 5.6g
• Carbohydrates: 28.2g

Ingredients

• Peaches: 500 g
• Chicken egg: 2 pc
• Fructose: 60 g
• Lemon: 0.5 pc
• Gelatin: 8 g
• Cream 35%: 1 tbsp
• Vanilla extract: 1 tsp
• Salt: pinch

Cooking steps

1. Soak the gelatin in cold water.

   Required ingredients:

   • Gelatin: 8 g

2. Peel the peaches, cut them into pieces, and remove the pits.

   Required ingredients:

   • Peaches: 500 g

3. Combine half of the fructose with lemon juice and blend with peach pulp, then strain everything through a sieve (preferably a hair or plastic sieve to prevent the peaches from changing color).

   Required ingredients:

   • Fructose: 60 g
   • Lemon: 0.5 piece

4. Separate the whites from the yolks. Whisk the yolks with 20 g of fructose, place in a water bath, and heat while stirring constantly until the fructose completely dissolves and the yolks begin to thicken slightly, then cool.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Fructose: 60 g

5. Strain the gelatin and dissolve it in 2 tablespoons of hot water.

   Required ingredients:

   • Gelatin: 8 g

6. Pour the dissolved gelatin into the pot with the peach mixture, add the egg yolks, and whisk until smooth.

   Required ingredients:

   • Gelatin: 8 g
   • Chicken egg: 2 pieces

7. Whip the egg whites with a pinch of salt until fluffy.

   Required ingredients:

   • Salt:  pinch

8. Whip the cream lightly with a fork or small whisk until airy, then add vanilla extract and the remaining fructose.

   Required ingredients:

   • Cream 35%: 1 tablespoon
   • Vanilla extract: 1 teaspoon
   • Fructose: 60 g

9. Combine the cream with the peach mixture, adding the whipped egg whites last. Stir gently, the mousse should be light and airy.

   Required ingredients:

   • Cream 35%: 1 tablespoon
   • Chicken egg: 2 pieces

10. Pour the mousse into glasses and chill in the refrigerator for 4 hours.