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As a dessert today I prepared you this Peach Mousse Cake and Pink Grapefruit! I had never prepared a peach mousse, and an unforgivable thing! Because it is truly delicious, the taste of peaches is intense but very delicate at the same time. To prepare this peach dessert I based myself on a recipe seen on youtube. I kept to the doses, but as always I changed something. Instead of making it only with white peach, I changed the taste of jelly making it to pink grapefruit. It was a choice that paid off because its acidity contrasts the body of the cheese.
Preparation of Peach Mousse Cake
In truth this is the second Japanese Peach Mousse Cake that I prepare, because the first result did not satisfy me at all.
In the first, I had used gelatin for grapefruit jelly and unfortunately it didn’t thicken, why? The acidic enzymes of grapefruit do not get along well with the gelatine so I opted for the Agaragar. In the first, I had used isinglass for grapefruit jelly and unfortunately it didn’t thicken. Why? The acidic enzymes of grapefruit do not get along well with the gelatine so I opted for the Agaragar. The jelly came perfect! It thickened in a very short time and a nice soda came. Second, I cooked the cream to add to the semi-whipped cream over low heat until it becomes creamy and before adding it, let it cool completely otherwise it will remove the cream.
With these two precautions, the second time it turned out well and above all, really good. It is a sweet fresh and light as a cloud! I have replaced sugar with stevia, since I am experimenting with this natural sweetener in various preparations, unlike sugar it does not bring calories. In the recipe, however, I also report the dosage of sugar. But now let’s see how to prepare the peach mousse, also because like any cake with gelatine it will take some time to make it thicken before we can cut a slice and enjoy it! If you like this kind of cake try the Strawberry and Grape Cheesecake.
Peach Mousse Cake and Pink Grapefruit
- Pastry Ring 12 cm Ø
- Pastry Ring Tall 7 x 15 cm
- Sponge Cake
Pink Grapefruit Jelly
- 150 g Pink Grapefruit Juice
- 6 g Stevia or 15 g sugar
- 5 g Agar Agar
White Peach Mousse
- 40 g Yolk
- 170 g Milk hot
- 1 tsp Vanilla Extract
- 190 g Fresh Cream
- 135 g White Peaches
- 10 g Isinglass or gelatine
- 25 g Stevia or 65 g sugar
- Natural Red Coloring or pink, powder or liquid
- 1 Pink Grapefruit
- Take a 12 cm diameter pastry cutter. Cut a piece of plastic wrap and place the pastry on it closing the bottom, block the edges on the outer edge of the pastry with an elastic band for safety. Place it on a plate or tray with a piece of kitchen paper so that it does not slip and keep it handy.
- Squeeze a pink grapefruit and weigh the liquid add the stevia or sugar. Heat it over low heat, without boiling it. Add the agar-agar and mix well until completely dissolved for about a minute. Turn off the heat and pour the mixture into the pastry pan. Let it cool and it will solidify. Once cold keep it in the fridge.
- Peel the peaches, weigh and blend them, keep in the fridge.
- Heat the milk without boiling it. Soak the gelatin in the water. In a saucepan, put the 40 g of yolk, the sugar and the vanilla extract, mix well until the sugar dissolves.
- When the milk is hot, pour it into the saucepan with eggs and sugar. Put on low heat and continue stirring until it becomes creamy and add the squeezed gelatine, don't cook over. Turn off and let cool.
- Whip the cream but not completely, it must remain frothy and not firm. Once the cream is cold, pour it gently into the cream, stirring with a spoon or spatula from top to bottom. Pour the white peach puree and mix.
- With the 15 cm pastry cup, the sponge cake must not be higher than 1 cm. Leave it on the bottom of the pastry pan, if you use the hinged cake pan, use the ring as a shape and with a knife cut the dough to size.
- Pour a maximum of 2 cm of cream into the mold, and put the mixture in the fridge for 30 minutes. I advise you to lift the fridge a little. The remaining cream keep it covered outside the fridge.
- After half an hour, remove the cake pan and the jelly from the fridge. Start by removing the elastic from the jelly and then the plastic wrap.Gently lay the mold with the gelatin in the center of the cake pan with the mousse. Take a small knife and remove the jelly from the edge and remove the pastry cutter.
- Pour the other cream to cover the jelly while keeping a part of it. Leave in the fridge for another 30 minutes.
- Take a pinch of dye, add it to the remaining cream, and mix well.
- After 30 minutes, pour the rest of the cream into the mold and put in the fridge for 3 hours.
- Peel and shells the grapefruit wedges. After 3 hours, turn the cake out of the mold. Take a kitchen towel and pour hot water over it, squeeze it and fold it in two. Wrap it around the cake tin for a few seconds.Remove the pastry cutter or slowly open the hinge in case you have used the cake pan. Place the cake on a plate and decorate with pink grapefruit grains forming a crown on the cake.
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