Summer Verrine of White Peach and Honey Mousse

January 18, 2010

So what is your favourite season for fruits? Do you yearn for the comforting and rustic charms of autumn with its quinces, apples, pears and plums? Or the sweetest mandarins in winter? For me, nothing beats the refreshing allure of summer fruits. And it’s an irresistable motherload – oranges, watermelons, mangoes, cherries, strawberries, blueberries – beautiful to eat (complete with juices running down your arm!) and heavenly to bake with.

Being a creature of habit, I always turn to berries and citrus as my dessert muses without so much considering the other stars – peaches and nectarines. In fact, I don’t think I’ve eaten a stone fruit in years. It’s not that I dislike them, but in truth, I rather stick my face into a watermelon or a basket of strawberries.

Recently, I found myself with a bag of white and yellow peaches and without a clue of what to do with them. Seeing as Australia has been stifling under a heatwave, I craved something cool and ‘natural’ so the oven was left untouched.

This also marks my first foray into the world of gelatin and I was prepared to end up with a kind of peach mousse gulag that I could bounce off the walls (thankfully it turned out edible!). A mousse set with gelatin is slightly ‘spongier’ and denser than the light and fluffy meringued versions but I just had to try it, as I was in no mood to crack a million eggs to separate the whites.

Next time however, I’d add another layer of peach purée on top of the mousse or equal out the thickness of the layers. The honey and white peach mousse is great on its own but it’s even better with the refreshing zing of the yellow peach puree.

In any case, with fruits this good, I’m just not ready for summer to end yet!



Yellow Peach Purée

Ingredients

1 tsp of gelatin powder
1 Tbl of water
2 large yellow peaches – peeled, pitted and chopped (about 200g of peach flesh)
1 Tbl fresh lime juice
3 Tbl caster sugar (feel free to reduce it if the peaches are really ripe and sweet)

Method

In a little bowl, pour the water over the gelatin powder and set aside for 5 minutes to gel up.

In a food processor, blitz the peaches and lime juice until it’s a smooth purée.

Place the purée in a pot over medium heat, add the sugar and stir to dissolve. Once it’s bubbling, take it off the heat, add the gelatin and stir until it’s completely dissolved.

Set the pot aside to cool to room temperature. After that, pour the purée into your serving glasses and refrigerate until set.

White Peach Mousse

Ingredients

1/2 Tbl of gelatin powder
2 Tbl water
2 medium white peaches – peeled, pitted and chopped (about 120g of peach flesh)
2 Tbl caster sugar
1 Tbl light honey
125ml cold thickened cream (1/2 cup)

Method

In a little bowl, pour the water over the gelatin powder and set aside for 5 minutes to gel up. Meanwhile chill the bowl and the whisk that you are going to use to whip the cream in the refrigerator.

In a food processor, blitz the white peaches until it’s a smooth purée.

Place the purée in a pot over medium heat, add the sugar and honey and stir to dissolve. Once it’s bubbling, take it off the heat, add the gelatin and stir until it’s completely dissolved.

Set the pot aside to cool. Once it has reached room temperature and has started to set, start whipping the cream to soft peaks.

Fold the peach purée gently into the whipped cream and pour over the chilled yellow peach purée. Refrigerate to set.


Lovingly inspired by Tartelette

{ 27 comments… read them below or add one }

Felia July 20, 2012 at 19:13

Perfect summer dessert and wonderful pictures!!!

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bake in paris January 22, 2010 at 05:41

This must taste better than my recent lychee mousse……. yummy.. can tell from the pictures! Nice photography and great recipe, as always!

Thanks for sharing, Karen!

Sawadee from bangkok,
Kris

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Dina January 20, 2010 at 18:48

wow that looks so refreshing!

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Katherine January 20, 2010 at 08:16

I'm sitting on the train eating a white peach right now. Oh how I wish it was your dessert instead. Your photos are A grade food porn Karen..

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joey@FoodiePop January 20, 2010 at 07:05

Fantastic recipe and pics! Looks so delicious.

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Anita January 20, 2010 at 04:22

Gorgeous! The dish and the photography! I like summer fruits – I'm especially loving our pineapples at the moment :)

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Steph January 19, 2010 at 23:44

Beautiful! So perfect for a sunny summer's day. I totally agree with you about not really seeking out stone fruits as much as some of the other summer fruits I love, but I still fully enjoy them when I eventually remember to get some!

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BNDQ8 January 19, 2010 at 15:05

it looks so beautiful & delicious!! love it…especially the white peach mousse

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Ellie January 18, 2010 at 22:43

Your pictures are breath taking!! I love this peach verrine and your new blog header! So summery :)

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Kate at Serendipity January 18, 2010 at 15:27

Oh, man! We're freezing here in Belgium and you're showing me PEACHES. They look wonderful, and now I'm longing for summer. I've bookmarked this recipe and will probably give you a shout out in July or August.

Thanks!

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Trissa January 18, 2010 at 12:31

Lovely pictures Karen! A great way to celebrate the season's fruits!

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billy@ATFT January 18, 2010 at 11:14

these look divine! next time u should add donut peach to make it 3 layer mousse! :)

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Myriam January 18, 2010 at 07:41

Yummy!! I'm a big fan of stone fruits and I'm always looking for new recipes with them. PS: amazing pics ; – )

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bed frame January 18, 2010 at 07:40

I can really feel that summer is coming! I like the fruits that are being served during this season!

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food.4.two January 18, 2010 at 05:45

What a beautiful looking dessert. I love white peaches!

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Cahide(Turkish food) January 18, 2010 at 04:41

Oh my goodness!Delicious…

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deana January 18, 2010 at 03:42

Lovely photo and great recipe! The colors are so lovely…thanks for sharing!

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Lauren January 18, 2010 at 03:27

Oh my goodness! This sounds absolutely delicious. Definitely mouth-watering =D.

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Phuoc January 18, 2010 at 03:23

Nothing is better than watermelon on a hot summer day. Lovely pictures and what a gorgeous dessert that looks.. I think I need to try make some more refreshing desserts and this recipe looks like one I'll have a go at

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Tangled Noodle January 18, 2010 at 02:31

Summer fruits . . . how I miss them! Although we can find many off-season fruits in the middle of winter, it's the actuality of summer that make fruits taste so much better. Your photos are gorgeous but these bright, luscious verrines make me impatient for warm weather to return. 8-)

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@grabyourfork January 18, 2010 at 02:30

Oh this sounds fabulous and I second Suze – your pics are gorgeous!

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Kate January 18, 2010 at 00:28

I am without doubt a summer fruits girl! I long for summer all year round. I love this recipe idea Karen. You are so right, I always turn to berries first for baking (except of course for citrus) but I just love love love nectarines! Hope you are enjoying the weather and the beautiful produce.

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liz@zested January 18, 2010 at 00:18

The first photo is really beautiful – great detail on the thin slice of peach. I've just discovered your blog – I'll definitely be back.

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chocolatesuze January 18, 2010 at 00:03

dude your pics are awesome! love it!

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Belle@OohLook January 17, 2010 at 22:54

There's nothing like summer fruits! And what a great way to use them – your verrine looks wonderful. Is gelatine powder easier to use than leaves, I wonder?

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Celine January 17, 2010 at 22:13

Awww your mousse looks so yummy!
I miss summer and its fruits! it's winter in France, fruits are expensive and not so fresh.
I never know which nectarines are white and which are white hahaha! I will see when summer comes, till I keep your recipe (and bake with apples.)

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Conor @ HoldtheBeef January 17, 2010 at 15:03

Yes, summer fruits all the way, baby! If I have less than a large bunch of seedless grapes and a punnet of strawberries in the fridge right now, I start to panic. Loving fresh lychees too. This dish looks lovely!

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