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Make the gelatin: Sprinkle the powdered gelatin over cold water in a small bowl and let it swell for about 5 minutes.
Purify the peaches: Peel and pit the peaches. Cut into cubes and place in a blender or food processor with the lemon juice and sugar. Blend until smooth. Taste and add more sugar if necessary.
Dissolve the gelatin: Heat the swollen gelatin in the microwave for 10 to 15 seconds, or in a double boiler, until completely dissolved and translucent. Be careful not to boil!
Add the gelatin: Mix the dissolved gelatin into the peach puree, stirring well. Set aside.
Make the whipped cream: In a cold bowl, beat the cold cream with the vanilla extract (if using) until stiff peaks form. It is important that both the cream and the bowl are cold so that they whip more easily.
Mix: Carefully fold the whipped cream into the peach puree in several stages. Be careful not to break the foam, so that the mousse remains aerated. Chill: Pour the peach mousse into dessert bowls, small bowls, or a larger bowl. Cover and refrigerate for at least 2 to 4 hours, but overnight is ideal, so the flavors can fully set and blend.
Cooking suggestions:
Garnish with fresh peach slices, mint leaves, or a dollop of whipped cream.
You can sprinkle with toasted almonds or chopped pistachios.
A drizzle of raspberry or blueberry sauce would be great.
I hope you enjoy this light and refreshing peach mousse! Do you have any other dessert ideas that might help?
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