Peach and Orange Desserts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 7 h. 15 min.
Ready in
Ingredients
for
8
- For the cake
- 3 eggs
- 0.333 cup sugar
- ¾ cup all-purpose flour
- For the mousse
- 2 tsps Powdered gelatine
- 3 Tbsps water
- 6 large, ripe Peaches (skinned and chopped)
- 1 unwaxed Orange (finely grated zest)
- 0.333 cup sugar
- 2 egg whites
- ⅔ cup cream (48% fat)
- 3 Tbsps Orange liqueur
- For the peach puree layer
- ½ cup water
- 3 Tbsps sugar
- 2 Tbsps Corn starch
- 1 cup chopped, peeled Peaches (skinned and chopped)
- ⅛ tsp Almond extract
Preparation steps
1.
For the cake: heat the oven to180°C (160° fan) 350°F gas 4. Grease a 33cm x23cm|13" x 9" Swiss roll tin and line the base with non-stick baking paper.
2.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy. Fold in the flour until blended.
3.
Pour the mixture into the tin and bake for 10-15 minutes, until risen and golden. Leave to cool completely.
4.
Cut out 8 rounds from the cake, the same diameter as 8 freezerproof glasses. Place in the base of the glasses.
5.
For the mousse: sprinkle the gelatine over the water in a heatproof bowl. Leave to stand for 5 minutes until spongy.
6.
Put the peaches and orange zest in a food processor and blend to a puree.
7.
Put about 1/4 of the puree into a pan with the sugar and soaked gelatine and heat gently until the sugar has dissolved. Beat into the remaining puree. Leave to stand until thickened, but not set.
8.
Whisk the egg whites until stiff.
9.
Whisk the cream and liqueur until thick. Fold into the puree, then fold in the egg whites.
10.
Divide half the mousse between the glasses and level the top. Chill while you make the puree
11.
For the peach puree layer: heat the water, sugar and cornflour in a pan and bring to a boil, whisking constantly. Cook for 1 minute.
12.
Add the peaches and bring to a boil. Cook for 1-2 minutes. Remove from the heat, stir in the almond extract, then leave to cool. Chill until cold.
13.
Spoon the puree on top of the mousse, then top with the remaining mousse.
14.
Freeze for about 4 hours until firm.
