Light Mousse Cake with Peach. 핑크 핑크하고 사랑스러운 복숭아 향이 가득한 무스케이크를 만들었어요~ ▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽ 더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes. A delicious, light dessert with the gorgeous colours of a summer sunset! Try Chef Philippe's exclusive creation and follow our step-by-step, illustrated method.
For this mousse cake recipe, I wanted to combine some The peach mousse is set over a chocolate sponge cake that's filled with more blackberries and liqueur! If you're looking for a light and fruity dessert, this. My Peach Melba cake is made with vanilla sponge cake layered with fresh peaches, raspberries and creamy vanilla mousse. You can cook Light Mousse Cake with Peach using 10 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Light Mousse Cake with Peach
- You need 200 grams of Double cream.
- You need 400 of grams, drained ※Peach compote https://cookpad.com/en/recipes/149490-peach-compote.
- It’s 40 grams of ※Sugar (fine granulated sugar).
- It’s 1 tbsp of ※Lemon juice.
- Prepare 1 tbsp of ※Peach liqueur or any liqueur you like.
- Prepare 10 grams of Gelatin Powder.
- You need 60 ml of Syrup from the peach compote.
- Prepare 1/2 of Peach compote, cut into 1 cm cubes.
- Prepare 1 of Icing sugar.
- It’s 1 of Store-bought Sponge cake (3 x 18 x 1 cm thickness).
Use vanilla mousse filling to echo the vanilla ice cream from the classic dessert. The light and airy mousse is a perfect partner for sponge cake. Triple Chocolate Mousse Cake is the perfect light dessert recipe. Chocolate cake layered with mousse filling and chocolate ganache.
Light Mousse Cake with Peach instructions
- 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..
I recently came across a chocolate mousse layer cake with ganache on The Food Network and decided to make my own version with one single chocolate cake. This smooth, creamy dessert is a light and refreshing finish for a special meal. Our children and grandchildren think it's yummy! A garnish of peach slices or other fresh fruit really dresses up the individual servings. -Launa Shoemaker, Landrum, South Carolina. Since peaches are the main ingredient, it actually tastes like peaches!
