PEACH MOUSSE RECIPE
This peach mousse is loaded with fresh peaches - more than 1 pound goes into making this dessert so it actually tastes like peaches!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 2h5m
Number Of Ingredients 10
Steps:
- Peel and dice peaches (you should have 3 cups diced), transfer to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use.
- In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat - don't overcook.
- Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
- Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
- In a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbsp lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.
PEACH MOUSSE
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.
Nutrition Facts : Calories 46 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 23mg sodium, Carbohydrate 10g carbohydrate, Fiber 1g protein.
DOUBLE DARE PEACHES
I double dare ya to try this insane concoction that will give your mouth a bad case of schizophrenia. Take a bite and enjoy the sweet peaches, feel the heat sneak up on you, and put out the fire with ice cream. Peach ice cream is good as well.
Provided by carpenterdave
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium-low heat. Add the habanero peppers, and cook 5 to 8 minutes, stirring frequently. Remove and discard the peppers, then stir the peaches into the flavored butter. Increase the heat to medium-high. Cook and stir until the peaches begin to sizzle in the butter, then stir in the brown sugar and cinnamon. Continue stirring until the peaches are tender and the sugar has turned into a golden brown glaze, 3 to 5 minutes more.
- Spoon the peaches into individual bowls. Scoop the ice cream over the peaches, and sprinkle with peanut brittle to serve.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 49.2 g, Cholesterol 74.2 mg, Fat 21.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 12.9 g, Sodium 183.9 mg, Sugar 44.3 g
DOUBLE-CRUST PEACH PIE WITH FROZEN PEACHES
I couldn't find a frozen peach pie recipe so I developed this one for myself. I hope you like it. Bon appetit!
Provided by Duke
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
- Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
- Place sliced peaches in a large bowl and pour off excess liquid.
- Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
- Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
- Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.
Nutrition Facts : Calories 394 calories, Carbohydrate 52.6 g, Cholesterol 8.9 mg, Fat 19.6 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 326.3 mg, Sugar 24.9 g
DOUBLE PEACH MOUSSE
Provided by Greg Marlowe
Categories Milk/Cream Egg Fruit Dessert Peach Chill Bon Appétit Long Beach California
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Combine dried peaches and water in heavy medium saucepan. Let stand 30 minutes. Bring to boil. Reduce heat and simmer gently until peaches are very soft, about 20 minutes.
- Meanwhile, place 1/4 cup Pêcher Mignon in small bowl; sprinkle gelatin over. Set aside to soften. Beat 3 egg yolks, 1/2 cup sugar and remaining 1/4 cup Pêcher Mignon in top of double boiler until light in color. Set over simmering water and stir until thick enough to coat back of spoon when finger is drawn across (do not boil), about 2 minutes. Transfer to small bowl.
- Add gelatin to hot peach mixture and stir until dissolved. Transfer to processor and puree until smooth. Pour into large bowl. Cool to room temperature, stirring occasionally (do not let peach mixture set up.)
- Add custard to peach mixture and whisk to combine. Using electric mixer, beat cream in medium bowl to soft peaks. Mix 1/3 of whipped cream into peach mixture to lighten. Gently fold in remaining cream in 2 batches.
- Using clean dry beaters, beat egg whites and cream of tartar in another medium bowl until frothy. Gradually add remaining 3 1/2 tablespoons sugar and beat until smooth, glossy and almost stiff but not dry. Fold 1/3 of whites into peach mixture to lighten. Gently fold in remaining whites in 2 batches. Cover bowl with plastic and refrigerate mousse 8 hours or overnight.
- Spoon mousse into pastry bag fitted with large star tip. Pipe mousse into goblets or wine glasses. Top mousse with fresh mint sprigs and serve.
FRESH PEACH MOUSSE
Provided by Florence Fabricant
Categories dessert
Time 6h30m
Yield Eight to 12 servings
Number Of Ingredients 7
Steps:
- Soften gelatin in water mixed with brandy or in plain water in a small heatproof container such as a metal measuring cup. Dissolve gelatin by setting the container in a pan of simmering water. When the gelatin has dissolved, remove it from the heat but leave it sitting in the warm water.
- Beat egg yolks. Gradually beat in one cup of the sugar and continue beating until the mixture is thick and light.
- Force peaches through a sieve or food mill or puree by machine.
- Combine gelatin with a small amount of the pureed peaches, then mix with remaining peaches. Stir peaches into egg and sugar mixture.
- Beat egg whites until stiff. Whip cream with two tablespoons sugar. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours.
- Whip remaining cream and pipe it on top of the mousse as a decoration. Garnish with mint leaves before serving.
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