Almond Mousse with Peach and Plum Soup, Compressed Plums and Peach Sorbet

Name: Almond Mousse with Peach and Plum Soup, Compressed Plums and Peach Sorbet
Ingredients: 294 g (1¼ cups) whole milk; 196 g (¾ cup) almond paste; 6 silver gelatin sheets (or 12 g powdered gelatin, as directed on package); 6 silver gelatin sheets (or 12 g powdered gelatin, as directed on package); 378 g (1½ cups and 2 Tbsp) heavy cream, whipped to soft peaks; 946 g (32 ounces) fresh peaches, roughly chopped; 472 g (16 ounces) fresh plums, roughly chopped; 4 plums, sliced; 56 g (2 Tbsp) simple syrup; 252 g (1 cup and 2 Tbsp) water; 280 g (1¼ cups) granulated sugar; 56 g (¼ cup) atomized glucose; 8 g (3 tsp) sorbet stabilizer; 980 g (4 cups) peach puree

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Almond Paste Mousse

294 g (1¼ cups) whole milk
196 g (¾

Method

Almond Paste Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Place milk, almond paste and sugar in a large pot and bring to a boil. Stir in gelatin to dissolve. Strain and set aside to cool at room temperature. Fold the whipped cream into the almond mixture and pour into ring molds. Freeze. Remove from molds and refr