1 envelope of unflavored gelatin
1/4 cup of water (60 ml)
1 can of canned peach filling (470 g)
1/2 cup of heavy cream (120 ml)
2 room temperature egg whites
Oil for greasing
Canned peaches in syrup, drained (for decorating)
1 envelope of unflavored gelatin
1/4 cup of water (60 ml)
1 can of canned peach filling (470 g)
1/2 cup of heavy cream (120 ml)
2 room temperature egg whites
Oil for greasing
Canned peaches in syrup, drained (for decorating)
In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes
Place the mixture over boiling water in a double boiler and stir until dissolved
Blend half of the canned peach filling with half of the syrup in a blender
Transfer to a bowl, add the heavy cream, whisk well, and add the dissolved gelatin
Mix well
Pour the mixture into a bowl set over an ice bath and whip constantly until it reaches the consistency of raw egg whites
Beat the egg whites in a snow-like texture until stiff peaks form
Fold them gently into the peach mixture
Grease a 18 cm diameter mold with oil
Pour in the peach mousse, cover with plastic wrap, and refrigerate for about 2 hours or until firm
Beat the remaining peach filling with the syrup (reserve half of a peach for decorating) in a blender or processor
Unmold the mousse, top with the whipped peach mixture, and decorate with reserved peaches and canned peaches
120 calories per serving
