The phrase “mousse” has a elaborate ring to it, however this recipe is unimaginable to screw up. Even should you whip the cream a bit an excessive amount of, or stir a couple of too many instances, it’ll nonetheless style nice. An important factor is to make use of scrumptious, ripe peaches with tons of taste.
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Gear
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Measuring Cups
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Measuring Spoons
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Small Saucepan
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Paring Knife
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Chef's Knife
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Colander
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Reducing Board
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Blender
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Giant Bowl
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Spatula
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Whisk
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Giant Basting Spoon
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Glasses
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Plastic Wrap
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Medium Bowl
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Substances
6 servings
¼
cup chilled bourbon
1
packet unflavored powdered gelatin
1
pound ripe peaches (about 4 medium), or 12 ounces frozen sliced peaches, thawed, plus 2 extra peaches for garnish
⅔
cup plus ¼ cup peach or apricot jam
¼
cup mint leaves, plus sprigs for serving
3
tablespoons contemporary lemon juice, divided
1½
cups chilly heavy cream
Pinch of kosher salt
Steps
1.
Pour ¼ cup bourbon right into a small saucepan and sprinkle 1 packet gelatin over. Let soak to melt gelatin, about 10 minutes.
→ Wait, what’s gelatin, in any case?
2.
In the meantime, rating skins of 1 lb. peaches with a pointy knife in a big “X” sample on pointy (non-stem) finish and place in a colander in sink. (When you’re utilizing frozen peaches, skip this and proceed with step 5.)
3.
Warmth a kettle (or saucepan) stuffed with water till water boils, then pour over peaches to loosen pores and skin. Rinse peaches in chilly water.
4.
Slip blade of a paring knife beneath loosened cross-hatched peach pores and skin and peel again to take away. If peels are stubbornly caught, use a vegetable peeler. Reduce peaches into wedges; discard pits.
5.
Mix peach flesh, ⅔ cup jam, ¼ cup mint leaves, and 2 Tbsp. lemon juice in a blender on highest pace till clean. Depart blender jar on the bottom since you’re about to return again to it.
6.
Gently warmth saucepan with gelatin combination over low, swirling, simply till granules dissolve and combination is translucent. Don’t blast the warmth as a result of this will destroy the setting energy of the gelatin and it would ignite the bourbon! Hold it low.
7.
Stream gelatin combination into blender with the motor on low pace.
8.
Switch peach combination to a big bowl and chill in freezer, stirring with a spatula each 5 minutes, till combination is thick sufficient you could see the underside of bowl as you stir (you should definitely scrape towards sides and backside of bowl with spatula the place combination has change into extra stable), 15–20 minutes complete. Because it cools, gelatin will begin to set and combination will thicken.
9.
Whereas peach combination hangs out in freezer, whip 1½ cups cream and a pinch of salt in one other massive bowl with a whisk. You are able to do this in a mixer, however in a big bowl beginning with chilly cream, it ought to solely take a couple of minutes by hand. Work in a vigorous figure-eight sample, switching fingers if wanted, till cream firmly holds marks of whisk and gently slumps right into a smooth, cloud-like peak because it falls off whisk. Chill cream as you look ahead to peach combination to thicken.
→ Wish to make excellent whipped cream each time? We bought you.
10.
When peach combination is prepared, place it subsequent to bowl of whipped cream in your work floor. Whisk about one-third of cream into peach combination till integrated.
11.
Scrape peachy cream again into bowl with plain cream. Utilizing spatula, fold all of it collectively till barely any streaks stay. At this level you need to work pretty rapidly so cream doesn’t deflate and mousse stays good and light-weight.
12.
Spoon combination into serving glasses, cowl loosely with plastic wrap, and chill till gelatin is totally set, no less than 4 hours.
13.
About quarter-hour earlier than serving, slice 2 peaches into skinny wedges and toss in a medium bowl with remaining ¼ cup jam and 1 Tbsp. lemon juice.
14.
Spoon peach wedges and their jammy juices over set mousse and garnish with mint sprig.
15.
Do Forward: Mousse could be made 2 days forward. Hold coated and chill.
