Description
A light and creamy Peach Mousse recipe that blends fresh peach puree with whipped cream and gelatin to create a delightful, airy dessert perfect for warm days or special occasions. This mousse is sweetened just right and garnished with fresh peach slices and homemade whipped cream for an elegant finish.
Ingredients
Gelatin Mixture
- 1 1/2 tablespoons unflavored gelatin
- 1/4 cup peach juice
- 1/2 cup water
Peach Puree
- 1 1/2 pounds peach slices (from a can, divided)
- 4 tablespoons granulated sugar (divided)
Whipped Cream Mixture
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Additional Peaches and Whipped Cream
- 1 pound peach slices (from a can, divided)
- 3-4 tablespoons granulated sugar (divided)
- 1 1/2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- Fresh peaches for garnish
Instructions
- Bloom Gelatin: Combine the water and peach juice in a small bowl, sprinkle the gelatin evenly on top, and mix until combined. Set aside for about 5 minutes until the gelatin blooms. If it doesn’t bloom, discard and repeat the process.
- Prepare Peaches for Puree: Chop 1 1/2 pounds of peach slices and place them in a large bowl. Sprinkle with 4 tablespoons of granulated sugar and let them sit for 5 to 10 minutes to draw out juices.
- Puree Peaches: Transfer the sugared peaches to a food processor and pulse until you achieve a smooth consistency.
- Whip Cream Base: In a large bowl, combine 2 cups heavy whipping cream, powdered sugar, vanilla extract, and lemon juice. Using a hand mixer, whip the mixture until stiff peaks form.
- Melt Gelatin: Stir the bloomed gelatin and melt it in the microwave for about 30 seconds, or until fully dissolved. Avoid boiling it as this can affect the texture.
- Combine Mixtures: Pour the melted gelatin into the pureed peaches and stir well. Gently fold this peach-gelatin mixture into the whipped cream until fully incorporated and smooth.
- Prepare Peach Garnish: Chop the remaining 1 pound of peach slices and sprinkle with 3-4 tablespoons of granulated sugar. Mix well and let stand for 10 minutes to macerate.
- Assemble Mousse: Stir the macerated peaches again. Place some chopped peaches into the bottom of each serving glass, then spoon the mousse mixture over the peaches to fill the glasses.
- Chill: Refrigerate the assembled mousse for about 4 hours or until set and firm.
- Garnish and Serve: Just before serving, top each mousse with the remaining chopped fresh peaches and a dollop of freshly whipped cream made from the 1 1/2 cups heavy cream and 4 tablespoons powdered sugar.
Notes
- Ensure the gelatin is properly bloomed and fully dissolved to avoid lumps in the mousse.
- Using canned peach slices works well, but fresh ripe peaches can also be substituted for a more seasonal flavor.
- Do not over-whip the cream as it can turn grainy; stop whipping at stiff peaks.
- Chilling time is crucial for the mousse to fully set—do not rush this step.
- This recipe makes a light dessert perfect for summer entertaining or a special treat any time of year.
