Light Mousse Cake with Peach. Light and delicate peach mousse cake with vanilla mousse, fresh peaches and peach jello topping! You'll love this unique and delicious peach cake! A perfect peach cake for summer time!
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Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, light mousse cake with peach. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Light and delicate peach mousse cake with vanilla mousse, fresh peaches and peach jello topping! You'll love this unique and delicious peach cake! A perfect peach cake for summer time!
Light Mousse Cake with Peach is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They are fine and they look fantastic. Light Mousse Cake with Peach is something which I've loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- {Make ready of Double cream.
- {Take of grams, drained ※Peach compote https://cookpad.com/en/recipes/149490-peach-compote.
- {Take of ※Sugar (fine granulated sugar).
- {Get of ※Lemon juice.
- {Get of ※Peach liqueur or any liqueur you like.
- {Make ready of Gelatin Powder.
- {Get of Syrup from the peach compote.
- {Prepare of Peach compote, cut into 1 cm cubes.
- {Prepare of Icing sugar.
- {Prepare of Store-bought Sponge cake (3 x 18 x 1 cm thickness).
The combination between the clementine mousse and the peach jelly is just incredibly delicious. The peach jelly is the perfect finish, as it adds a nice glossy surface. I really loved how light this cake is, and also how. This fresh peach cake combines moist vanilla cake, a creamy peach mousse filling and melt-in-your-mouth vanilla buttercream frosting.
Steps to make Light Mousse Cake with Peach:
- Make peach compote the day before. Refer to: Peach compote https://cookpad.com/en/recipes/149490-peach-compote.
- 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)..
- Cut the spongecake to make a lid over the mousse. Brush the sides, which will touch the mousse with the syrup..
- Mix the gelatin powder and 60 ml of compote syrup to soften. Dissolve the gelatin over a bain-marie..
- Put the cream in a bowl and whip until ribbons form..
- Blitz the ※ ingredients into puree in a blender or mixer. Dissolve the sugar completely at this point..
- Add the dissolved gelatin powder and blitz again..
- Transfer into a bowl and put over a bowl with ice water. Stir until thickened..
- Add the cream from Step 4 and mix well with a balloon whisk..
- 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..
- 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..
- 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..
- I think a small cup of filling will be left. Chill in a cup..
- After the mousse is set, flip over the mould and remove. Sprinkle icing sugar on top with a tea strainer..
- 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..
- If you use small peaches use 3..
- 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..
Yes, like twirling caramel strands around Peach and Chamomille Mousse Cakes. All day long we make plans, rationalize, explain, and I find peace knowing that I can come here and just hint at stuff and then tell you in the lightest manner possible to go bake a cake because things are prettier all. It is real fun baking cakes especially when everybody is around. Add lemon juice, zest and the olive oil. Mix with a whisk until smooth. • Line a quarter sheet pan with parchment paper, lightly spray with cooking spray and pour in the batter. • My Peach Melba cake is made with vanilla sponge cake layered with fresh peaches, raspberries and creamy vanilla mousse.
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