Peach Mousse is one of those light, tasty and fresh desserts that make us love summer. This natural sweetness of the peach combined with the velvety texture makes this dessert one of those that we want to eat more and more.
The versatility of Peach Mousse
The greatest virtue of Canned Peach Mousse is its versatility as it can be served in individual bowls as a dessert or as a filling for pies and cakes. It can be a dessert with large pieces of peach in syrup cut on top as a topping or even with small pieces creating a texture in the cake filling.
Use Fresh Fruit or Canned Peach
The base of Peach Mousse can be fresh fruit or in syrup, which are processed and become a puree. So from there, for this puree to turn into an airy cream, you basically just mix sugar with egg whites.
Important: Unflavored gelatin is used to give your mousse a firmer consistency.
My Peach Mousse recipe
I’ll let you know that my version is one of those “vapt-vupt” blender ones that we love! Delicious for the summer that has arrived, so let’s not waste time in the kitchen because what we like is practicality (and flavor)
Light version
For a lower calorie version, swap the condensed milk for Greek yogurt (but it has to be unsweetened, right). Use sweetener and use fresh ripe fruit instead of peaches in syrup.
Way of doing
Look how easy it is: I started by quickly blending half a can of peaches with the syrup in the blender but I reserved the other half to decorate at the end.
So I added 1 box of 200g of cream, 1 box of 395g of condensed milk, juice of 1 lemon (or 2 lemons if they are of another smaller quality) and 6g (or 1/2 envelope) of unflavored gelatin Prepared according to package instructions.
Then I chilled it until it was firm, which was about 2 hours. Fresh and delicious because this heat here in SP isn’t easy, right colleagues?
I’m crazy about peach and if you are too, go here to see another way of presenting this recipe, there’s a scandalous pavé recipe,
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