Summer Verrine of White Peach and Honey Mousse

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INGREDIENTS:

Yellow Peach Purée

  • 1 tsp of gelatin powder
  • 1 Tbl of water
  • 2 large yellow peaches – peeled, pitted and chopped (about 200g of peach flesh)
  • 1 Tbl fresh lime juice
  • 3 Tbl caster sugar (feel free to reduce it if the peaches are really ripe and sweet)

METHOD:

  1. In a little bowl, pour the water over the gelatin powder and set aside for 5 minutes to gel up.
  2. In a food processor, blitz the peaches and lime juice until it’s a smooth purée.
  3. Place the purée in a pot over medium heat, add the sugar and stir to dissolve. Once it’s bubbling, take it off the heat, add the gelatin and stir until it’s completely dissolved.
  4. Set the pot aside to cool to room temperature. After that, pour the purée into your serving glasses and refrigerate until set.

 White Peach Mousse

  • 1/2 Tbl of gelatin powder
  • 2 Tbl water
  • 2 medium white peaches – peeled, pitted and chopped (about 120g of peach flesh)
  • 2 Tbl caster sugar
  • 1 Tbl light honey
  • 125ml cold thickened cream (1/2 cup)
  1. In a little bowl, pour the water over the gelatin powder and set aside for 5 minutes to gel up. Meanwhile chill the bowl and the whisk that you are going to use to whip the cream in the refrigerator.
  2. In a food processor, blitz the white peaches until it’s a smooth purée.
  3. Place the purée in a pot over medium heat, add the sugar and honey and stir to dissolve. Once it’s bubbling, take it off the heat, add the gelatin and stir until it’s completely dissolved.
  4. Set the pot aside to cool. Once it has reached room temperature and has started to set, start whipping the cream to soft peaks.
  5. Fold the peach purée gently into the whipped cream and pour over the chilled yellow peach purée.
  6. Refrigerate to set.
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