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Peach mousse flavored with violet

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Preparation info
  • Yield:

    12

    rounds of mousse, each measuring 2½ inches in diameter by approximately ½ inch thick
    • Difficulty

      Easy

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
14

Method

  • Heat 5 ounces of the white peach puree to 90°F.
  • Add Mycryo and whisk until melted.
  • Add the remaining peach puree and allow the mixture to cool to room temperature.
  • In the bowl of an electric mixer outfitted with the whisk attachment, whip the cream with the violet essence to soft peaks.
  • Carefully fold the whipped cream into the fruit

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