Peach Mousse
by Line line 3896
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Preparation materials: Choose a large peach with bright color and cut into pieces, add 40 grams of white sugar and 50 grams of ice wine to 300g of water and boil.
2. Add the sliced peach cubes and cook for three minutes, turn off the heat, let cool and put in the refrigerator overnight
3. Filter out the peach juice and peel off the peach skin. The color of the peach juice is very tender and beautiful, and the smell is very attractive.
4. 3 grams of gelatin tablets are soaked in 20 grams of peach water to soften, and the insulated water melts.
5. Cut a piece of sponge cake, about 1 cm thick, and spread it in a six-inch mold.
6. 90 grams of homemade cream cheese, add 35 grams of homemade sugar-free yogurt, 20 grams of white sugar and whipped evenly into a delicate paste.
7. Add the warm gelatin liquid to the cream cheese and mix well.
8. Beat 90 grams of whipping cream to 6 for distribution (there are lines on the surface, but it can still flow), I have beaten this one.
9. Mix the cream cheese and the cream evenly, pour them into a mold and smooth them out, cover them with plastic wrap to prevent odors, and keep them in the refrigerator for more than four hours.
10. 40g homemade cherry jam with 60g water. Boil on low heat for two minutes, filter out the red juice,
11. Add 1.5g gelatin tablets to the juice and melt to hand temperature
12. Pour the juice on the mousse layer. The temperature of the juice must be lowered to hand temperature.
13. Place the peach pieces in the mold.
14. Take 200g of peach juice and add 7g of gelatin tablets to soak it softly and melt in water.
15. When placed at hand temperature, pour it into the mold and pick out the bubbles. Store in the refrigerator until solidified.
16. Bad sword skills😓
17. Bad pictures on cloudy days😓
