Peach Mousse

Number of Servings: 4

Hands on Time: 20 min

Total Time: 4 hours 20 min

 

1 lb. very ripe peaches (about 3 medium peaches)

½ cup sugar

1 Tbsp. lemon juice

1 ( ¼ oz) packet unflavored gelatin

¾ cup heavy cream

Pinch kosher salt

1 small peach, small diced (for topping)

1 Tbsp. pine nuts, toasted, chopped

4 tsp. honey

  1. Peel peaches over a bowl, reserving juice. Discard skins. Tear peaches into large chunks into the bowl, squeezing the peach to release juices.
  2. Strain peaches, reserving ¼ cup juice. (If your peaches are not very ripe, and do not yield enough juice, you can use water to get ¼ cup total liquid.) 
  3. Add reserved ¼ cup peach juice to a small saucepan and sprinkle gelatin over the top. Let stand 5 minutes.
  4. Heat the saucepan over low heat, stirring often, just until gelatin dissolves- do not overheat.
  5. Add peaches, any remaining peach juice, sugar, and lemon juice to a blender and blend until smooth. With blender running, slowly pour in dissolved gelatin.
  6. Pour mixture into a bowl. Cover and chill 1 hour or until cool and slightly thickened.
  7. Whip heavy cream and pinch of salt with a mixer on medium high speed 3 minutes or until soft peaks form. Whisk 1/3 of cream into chilled peach mixture. Gently fold in remaining cream.
  8. Spoon mixture into 4 (8 oz) individual serving glasses or ramekins. Cover and chill 3 hours or overnight.
  9. Just before serving, combine diced peach, pine nuts, and honey. Spoon evenly over mousse.

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