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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Triple Chocolate Mousse

INGREDIENTS:

FOR BLACK CHOCOLATE MOUSSE:

  • 200 gr. couverture
  • 200 ml thick heavy cream 35% fat
  • 100 ml heavy cream

FOR THE MILK CHOCOLATE MOUSSE:

  • 200 gr. milk chocolate
  • 200 ml thick heavy cream 35% fat
  • 100 ml heavy cream

FOR THE WHITE CHOCOLATE MOUSSE:

  • 200 gr. white chocolate
  • 200 ml thick heavy cream 35%
  • 100 ml heavy cream

METHOD:

  1. For the preparation of all three mousse follow the same method: beat the thick heavy cream (the 200 ml) in a mixer till you get a thick form (like yogurt) for 5 ‘- 8’ minutes.
  2. Melt the chocolate in a ben mare and heat gently the rest heavy cream (100 ml), and add it to the melted chocolate.
  3. Allow the mixture to cool and then mix with the thick heavy cream.
  4. To assemble: place alternately layers of mousse in glasses of your choice, ensuring each time the lower layer has cooled enough in order to add the new layer.