Light Mousse Cake with Peach
Light Mousse Cake with Peach

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, light mousse cake with peach. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Light Mousse Cake with Peach is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Light Mousse Cake with Peach is something which I have loved my entire life. They are fine and they look wonderful.

Creamy Vanilla Mousse You'll love the light and fluffy and unique mousse filling for this peach cake! It's almost like a no-bake cheesecake filling! It's actually a Eastern-European type of mousse made with cream cheese, sweetened condensed milk and heavy cream.

To get started with this recipe, we must first prepare a few components. You can cook light mousse cake with peach using 10 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Light Mousse Cake with Peach:
  1. Prepare Double cream
  2. Prepare grams, drained ※Peach compote https://cookpad.com/en/recipes/149490-peach-compote
  3. Take ※Sugar (fine granulated sugar)
  4. Make ready ※Lemon juice
  5. Take ※Peach liqueur or any liqueur you like
  6. Take Gelatin Powder
  7. Take Syrup from the peach compote
  8. Get Peach compote, cut into 1 cm cubes
  9. Make ready Icing sugar
  10. Get Store-bought Sponge cake (3 x 18 x 1 cm thickness)

It is topped with sweet and flavorful peach jelly, which makes this cake unique. After making the popular Mango Mousse Cake, I decided to mix things up with clementines and provide you with updated version of the same cake, but this time with clementines. #peach #moussecake #cakerecipe Peach and Blueberry Entremet cake recipe Insert one of your cooled sponges. Stud with half the whole raspberries then top with a little more mousse.

Steps to make Light Mousse Cake with Peach:
  1. Make peach compote the day before. Refer to: Peach compote https://cookpad.com/en/recipes/149490-peach-compote
  2. Slice the spongecake 1 cm thick, and cut to cover the mould. Line the mould with the prepared spongecake and brush with the peach compote syrup (not listed).
  3. Cut the spongecake to make a lid over the mousse. Brush the sides, which will touch the mousse with the syrup.
  4. Mix the gelatin powder and 60 ml of compote syrup to soften. Dissolve the gelatin over a bain-marie.
  5. Put the cream in a bowl and whip until ribbons form.
  6. Blitz the ※ ingredients into puree in a blender or mixer. Dissolve the sugar completely at this point.
  7. Add the dissolved gelatin powder and blitz again.
  8. Transfer into a bowl and put over a bowl with ice water. Stir until thickened.
  9. Add the cream from Step 4 and mix well with a balloon whisk.
  10. Pour 1/3 of the thickened mixture into a prepared mould and scatter 1/2 of peach compote. Pour 1/3 of the mixture on top and scatter the rest of the peach compote.
  11. Pour the rest of the mixture and lid with the 2 prepared sponge. Press gently over the cake and chill in the fridge for 2 to 3 hours.
  12. I used uneven leftover cake as a lid after cutting so as to cover the mould first. It doesn't look so pretty, but the lid will be at the bottom, so it's not noticeable.
  13. I think a small cup of filling will be left. Chill in a cup.
  14. After the mousse is set, flip over the mould and remove. Sprinkle icing sugar on top with a tea strainer.
  15. I used 1.5 servings of peach compote for the mousse and used another 1/2 for the cubes. It was a quite big peach and I used 2.
  16. If you use small peaches use 3.
  17. You can make peach compote with either red or white wine. I like it with red wine because it gives a lovely pink hue to the mousse.

You will have used about half of the mousse at this point. Place in the sponge, peach coulis, honey mousse, and pour over the panna cotta liquid only until it just overlaps with the mousse. If you fill to the top now, the mousse might float to the top. Place this in the freezer until the panna cotta starts to set enough to hold the mousse in place. Beat milk in a large mixing bowl until soft peaks form; gently fold in peach mixture, lemon juice, and salt.

So that is going to wrap this up for this special food light mousse cake with peach recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!