Peach mousse

Overview

Forgive me for being unruly and having bad teeth in my life... So the biggest fear when eating peaches is to eat soft peaches. I have to eat hard and crisp peaches to be happy. But in this season, you know, where to find hard and crisp peaches. I can only buy soft peaches. I have no choice. I don't like to eat such things, so I have to make them into desserts... But the good thing is that this one does not require turning on the oven, which saves me from sweating profusely in the summer~ In order to highlight the color contrast, I chose the black rice chiffon I made last time for the chiffon cake base. You can also choose various other chiffon cakes. Of course, you can put it directly into the cup without the chiffon cake base. I have made a mango mousse with pectin mirror before, and it tastes good!

Tags

• baking
• condensed milk
• peach
• whipping cream
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Preparation work: Cut the chiffon cake into thin slices, probably less than one centimeter thick

   

2. 2 Then prepare another basin of cold water and soak the gelatine sheets until soft

   

3. 3 Wash and peel a peach, only use half of it

   

4. 4 Peach, add condensed milk, add milk and mash into a paste

   

5. 5 Add the soaked gelatine slices, put it in the microwave on high heat for one minute until the gelatine slices melt, take it out and let it cool

   

6. 6 Put the whipped cream in the refrigerator for 8 hours in advance, add sugar and beat over water until it is half-length with texture

   

7. 7 Then add the cooled peach paste and mix evenly

   

8. 8 Place a cake slice inside the mold, pour the mousse batter into it, and be sure to refrigerate overnight~~