Peach Mousse

Name: Peach Mousse
Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 1 packet of peach jelly; 150 ml boiling water; 150 ml syrup from tinned peaches (cold); 200 ml whipping cream (very cold); 2 or 3 tinned peach halves, cut into small cubes

⏱ 4 h 20 min in total🔪 10 min prep🍳 10 min cooking🧊 4 h resting🍽 6 portiesEasy

An airy peach mousse from four ingredients, with no eggs and no cooking: jelly powder, the syrup from the tin, whipped cream and a few pieces of peach. The express dessert that comes together in 20 minutes and disappears in 5.

Everything is decided in step 2: the jelly has to thicken before the cream goes in — like a thick syrup, not yet set. Too runny and it sinks to the bottom and you get two layers instead of a mousse; already set and it cannot be folded in at all.

Ingredients

Measurements

🍽 6 servings

1 packet of peach jelly
150 ml boiling water
150 ml syrup from tinned peaches (cold)
200 ml whipping cream (very cold)
2 or 3 tinned peach halves, cut into small cubes

Method

1
Dissolve the peach jelly in the boiling water.
2
Stir in the cold syrup and leave it to stand until the mixture thickens: it has to be like a thick syrup that falls from the spoon in a thread, but not yet set. This is the point at which the mousse either works or separates into two layers.
3
Whip the cream to soft peaks.
4
Fold the cream into the thickened jelly with gentle, sweeping movements.
5
Add the pieces of peach and pour into moulds or glasses.
6
Refrigerate for a minimum of 4 hours before serving.