Peach Melba Mousse
Indulge in the luscious elegance of Peach Melba Mousse, a heavenly no-bake dessert that combines the sweet juiciness of ripe peaches and the vibrant tartness of fresh raspberries. Perfectly light and creamy, this recipe layers silky peach mousse with a bold raspberry puree for a stunning visual and flavorful contrast. Enhanced with a touch of vanilla and the delicate aroma of lemon, this mousse achieves a perfect balance of sweetness and tang. With minimal preparation and a stunning presentation that’s ideal for entertaining, this make-ahead dessert is finished with a drizzle of peach puree and a garnish of fresh mint leaves for a sophisticated touch. Serve this chilled masterpiece to dazzle your friends and family with a refreshing summer treat that’s as beautiful as it is delicious! Keywords: Peach Melba Mousse, no-bake dessert, peach mousse, raspberry puree, summer treat.
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Ingredients
- 3 large Fresh peaches (ripe, peeled, and pitted)
- 150 grams Fresh raspberries
- 75 grams Granulated sugar
- 250 milliliters Heavy whipping cream
- 1 teaspoon Powdered gelatin
- 2 tablespoons Cold water
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 4 leaves Fresh mint leaves (for garnish, optional)
Directions
Step 1
Place the peeled and pitted peaches in a blender or food processor and blend until smooth. Reserve 2 tablespoons of the puree for garnishing later.
Step 2
In a small saucepan, combine the remaining peach puree, granulated sugar, and lemon juice. Heat over medium-low heat, stirring until the sugar dissolves completely. Remove from heat and set aside to cool slightly.
Step 3
Sprinkle the powdered gelatin over the cold water in a small heatproof bowl and let it bloom (absorb the water) for 5 minutes. Once bloomed, microwave the gelatin for 10-15 seconds until it fully dissolves into a clear liquid.
Step 4
Stir the dissolved gelatin into the warm peach mixture until fully combined. Allow the mixture to cool to room temperature.
Step 5
Meanwhile, in a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
Step 6
Gently fold the cooled peach mixture into the whipped cream until fully combined, being careful not to deflate the cream.
Step 7
For the raspberry layer, mash the fresh raspberries with a fork or blend them into a puree. Optionally, strain the puree through a sieve to remove the seeds.
Step 8
Spoon a layer of the raspberry puree into serving glasses or bowls, followed by a layer of the peach mousse. Repeat layers as desired, finishing with mousse on top.
Step 9
Drizzle the reserved peach puree over the top and garnish with a few whole raspberries and fresh mint leaves, if desired.
Step 10
Refrigerate the mousses for at least 2 hours or until set before serving. Enjoy this delightful Peach Melba Mousse chilled!
Nutrition Facts
| Serving size | (980.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1400.4 |
| Total Fat 85.6g | 0% |
| Saturated Fat 50.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 250mg | 0% |
| Sodium 91.9mg | 0% |
| Total Carbohydrate 137.5g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 120.3g | |
| Protein 8.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.7mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1121.1mg | 0% |
Source of Calories