The Emmousse/Em comes from French and means foam. And this is this delicious dish, in a foam that gets rid of in the mouth when eating it. Mousses can be both salty and sweet, although the latter are more common. They prepare from different flavors, but those of fruits and chocolate are very common. There are many ways to make a mousse, provided that the base of it is a sparkling ingredient, for example, egg white or cream to beat. For this recipe for peach mousse in syrup that we prepare in recipes, we chose cream to beat because it gives it a delicious spread that does not have the egg white. You cannot stop doing this delicious dessert, with an intense flavor to peaches, so we invite you to continue reading and discover how to do peach mousse.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make peach mousse: |
| 400 grams of peaches in syrup 100 grams of cream for beating 2 tablespoons of jaulless gelatin |
| Additional characteristics: expensive cost, without cooking |
Ingredients to make peach mousse:
1. To start, moisturizes the jelly in the water. Let it stand until it hardens completely.
2. Meanwhile, take out the peaches and liquefies with a little of the syrup or syrup they have.
Trick: You can also use natural peaches.
3. Liquea until the mixture is fluid and add the sugar. On the other hand, heat the microwave jelly a little or in a water bath until it is completely dissolved.
4. unites the puree of the peaches next to the gelatin, stir very well.
5. Take the mixture to the refrigerator for at least half an hour.
6. Fulfill that time, take out the cream to beat from the refrigerator and have everything to beat it in a water bath inverted, that is, the container goes inside a pot with ice and ice water. Remember that palettes must also be refrigerated to make easily mount.
7. beat until you have strong peaks. This can take about 5 – 7 minutes. Remember to start at low speed and increase during the smoothie to the maximum.
8. Incorporates the cream to the mixture of peaches and or une them with enveloping movements.
9. Optional, itch peaches in very small pieces and add them to the mixture. Reserve some to decorate.
10. Pour the mixture into the cups and put some syrup on top so that it looks bright. Carefully place the peach pieces that you reserved. Although peach mousse can be eaten immediately, it is preferable to refrigerate for a few hours to intensify its flavor and be colder.
