Home › Diet for Under-Nourished Adults › Peach Mousse
Peach Mousse
1 tablespoon gelatine 2 tablespoons cold water 2 tablespoons boiling water 1 lemon (juice) 1 1/2 cups peach pulp 3 tablespoons sugar 2 cups thick cream, whipped Soften gelatine in 2 tablespoons cold water and dissolve in boiling water, add lemon juice, peach pulp and sugar. Chill and then fold in cream. Place in pans of electric refrigerator for 5 hours. Serves 8.
This is a still-frozen mousse, not a chilled gelatine dessert: the "pans of the electric refrigerator" are the ice trays of the freezing compartment, and the mixture sets hard without churning.
- The hinge: dissolve the gelatine completelyTwo tablespoons of boiling water is a very small volume for a full tablespoon of gelatine. Stir until no grains or strings remain and the liquid is clear before it meets the cold fruit, or the finished mousse will carry gritty threads.
- Gelatine quantityOne tablespoon of powdered gelatine is about 9-10 g, a little more than one modern 1/4-oz (7 g) envelope. That is a firm set for this volume, and the gelatine also helps keep a still-frozen mousse from going icy.
- Peach pulpRipe peaches, peeled and pressed through a sieve or briefly blitzed, give 1 1/2 cups from about 4 medium fruit. Canned peaches work if well drained; reduce the sugar, since packing syrup is already sweet.
- Thick creamUse heavy or whipping cream at 36 per cent fat or above, whipped to soft peaks only. Cream taken to stiff peaks folds in as lumps and loses the air on freezing.
- Chill before folding"Chill" means cool the fruit-gelatine base until it is cold and just beginning to thicken at the edges. Fold in the cream while it is still fluid enough to combine, but not warm, or the cream will slacken and separate.
- FreezingFive hours suits the shallow trays of a period freezing compartment. A modern freezer runs colder, so start checking earlier; it may set firm well before five hours. Cover the surface so it does not pick up freezer odours.
- ServingServes 8. Let it stand 10 to 15 minutes at room temperature before spooning or slicing; straight from the freezer it is too hard to eat pleasantly.