Peach mousse flavored with violet

Preparation info
  • Yield:


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


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient


  • 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