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Peach mousse flavored with violet
Preparation info
- Yield:
12
rounds of mousse, each measuring 2½ inches in diameter by approximately ½ inch thick - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
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