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Before you jump to Peach Mousse recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.
We all know that consuming healthy snacks can help us feel better in our bodies. Increasing our intake of well balanced meals while lowering the intake of unhealthy types plays a part in a more balanced feeling. A little bit of pizza does not have you feeling as healthy as ingesting a fresh green salad. Selecting healthier food choices can be challenging if it is snack time. Shopping for goodies can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you need an energy-boosting snack.
Whole grain snacks are an superb choice for a fast healthy snack. A bit of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run can be much healthier with wholesome chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain alternatives.
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We hope you got insight from reading it, now let’s go back to peach mousse recipe. To make peach mousse you only need 16 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to prepare Peach Mousse:
- Take 1 piece of 1 cm thickness Any kind of spongecake you like (or
- Use 20 grams Syrup from the canned peaches
- Take For the peach mousse:
- Provide 200 grams Peaches
- Provide 50 grams Milk
- Prepare 35 grams Granulated sugar
- Provide 6 grams Leaf gelatin
- Provide 150 grams Heavy cream
- You need 1 tbsp Peach liquor (if available)
- You need For the filling:
- You need 100 grams Peaches (white)
- Take Gelée
- Take 40 grams Syrup from the canned peaches
- Use 1 grams Leaf gelatin
- Take For the decoration:
- Get 1 White peach, mint and anything to your liking
Steps to make Peach Mousse:
- Soak the leaf gelatin in plenty of water to soften.
- Put the peaches in a blender and blend to a puree.
- Put the puree from Step 3 in a pan. Add milk and sugar and heat to medium. Stop the heat when it comes to a boil. Drain the gelatin, add to the pan and mix well.
- Place the pan over iced water and chill until it becomes body temperature.
- Whip heavy cream in a bowl and whip the cream until stiff peaks form.
- Separate Step 5 3 times, each time mixing together with a spatula. Add the liquor.
- <Filling> Slice the peach 5 mm thick.
- <Structure> Spread plastic wrap tightly to cover the bottom from the outside of the circular mold and seal the ends with a rubber band. Place it on a tray, which can fit in the refrigerator.
- Cut the sponge cake to be a size smaller than the mold and place it at the bottom of the mold. Brush the canned peach syrup.
- Pour half of the mousse in the mold and line the filling on the mousse.
- Pour the rest of the mousse in and even out the surface using something like a spatula.
- Make the gelée: Soak the gelatin in water to soften.
- Put canned peach syrup in a pan and heat on medium. Stop the heat when it comes to a boil. Add gelatin to the syrup to melt.
- Decorate the mousse as you like and pour the gelée. Chill in the refrigerator to harden.
- When it becomes hard, take off the cellophane wrap and place the mousse on a plate. Take the mousse out of the mold using something like a warm towel or kitchen blowtorch.
- This is how it looks when cut.
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