Brie Cheese Mousse with Peach Compote

Name: Brie Cheese Mousse with Peach Compote
Ingredients: 224 g (8 ounces) brie cheese; 112 g (½ cup) whole milk; 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 224 g (1 cup) heavy cream; 448 g (2 cups / about 3) fresh diced peaches; 56 g (¼ cup) water; 56 g (¼ cup and 1 Tbsp) granulated sugar; 56 g (¼ cup) peach brandy; 392 g (1¾ cups) peach puree; 56 g (¼ cup) confectioner’s sugar; 66 g (½ cup) isomalt; 14 g (¾ Tbsp) glucose syrup

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Brie Cheese Mousse

224 g (8 ounces) brie cheese
112 g (½

Dessert

Method

Brie Cheese Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a double boiler, melt brie and milk then stir in gelatin to dissolve. Remove from heat and let cool to room temperature. In another bowl, whisk cream and sugar to medium peaks. Refrigerate. When brie mixture has cooled, fold in the whipped cream. Pour mou