Yellow Peach Mousse Cup

Name: Yellow Peach Mousse Cup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 120g Yellow Peach Puree; 40g Caster sugar; 20g Cold water; 2.5g Gelatine Tablets; 100g Animal whipped cream; a little Yellow Peach Pulp

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

What's the use? Canned yellow peaches were used in the past, but fresh fruits are now used.
Huang Tao Mousse, designated topic. Too lazy to make a cake and make a dessert cup. Unfortunately, for those who only have mousse body in their eyes, all the decorations are superfluous. All kinds of ideas are useless. In order not to be monotonous, a few diced yellow peaches and green leaves are probably the most acceptable decoration. . . . .

Ingredients

Yellow Peach Mousse Cup

1. Ingredients: 120 grams of yellow peach puree, 20 grams of cold boiled water, 40 grams of caster sugar, 100 grams of animal fresh cream, 2.5 grams of gelatin slices, a little yellow peach pulp

2. Peel the yellow peach to take the flesh, put it in a food processor and beat into a delicate fruit puree, add cold boiled water, and stir well. Pour out 1/2, add fine sugar, put it in the microwave and heat for 15-30 seconds to warm, take it out, and stir until the sugar melts.

3. Soak the gelatine slices in ice water until soft, remove, squeeze out the water, put it into the warm fruit puree, and stir until it melts. Pour in the remaining puree, mix well, sit in ice water and stir until it cools completely.

4. Whip the whipped cream with a whisk until it is thick and runny. Add it to the puree in two batches and mix well. Pour it into a container, put it in the refrigerator until it solidifies, take it out, put a few yellow peach pulp on the surface, and add green leaves to embellish it.

Tips:
It is necessary to choose yellow peaches with high maturity and soft flesh to be easily beaten into a delicate fruit puree.
The yellow peach can be crushed into a puree without a cooking machine

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