- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 50 minutes plus 1 hr 30 mins setting time
- Effort: medium
For the base
- 6 discs genoise sponge cakes, cut into 4cm rounds
- 3 tbsp peach liqueur
For the mousse
- 125 ml milk
- 1 vanilla pod
- 4 large egg yolks
- 150 g caster sugar
- 100 ml pureed peaches, strained
- 2 sheets leaf gelatine, soaked in cold water
- 250 ml whipping cream
For the blackcurrant jelly
- 50 g caster sugar
- 100 ml water
- 90 ml pureed blackcurrants
- 1.5 sheets leaf gelatine, soaked in cold water
- 1 peach, finely diced
- sprigs mint
- whole raspberries
1. Take 6 individual metal mousse rings, 4cm diameter, and arrange on a flat tray. Push a sponge disc into each ring.
2. Drizzle with the peach liqueur and set aside.
3. For the mousse, warm the milk and vanilla together and leave on one side to infuse.
4. In a heatproof bowl, placed over a pan of simmering water, whisk the egg yolks and sugar together. When blended, add the peach puree and milk, and continue whisking over a gentle heat until it becomes mousse-like. Remove the bowl from the heat.
5. Drain the gelatine sheets from the water and squeeze dry. Add to the warm mousse mixture, stirring until it has completely dissolved. Leave the mousse on one side to cool.
6. Whip the cream until lightly thickened and fold into the mousse. Spoon this mixture over the 6 sponge circles inside the metal rings. Leave to set for 1 hour.
7. For the jelly topping, dissolve the sugar in the water, and simmer for 2-3 minutes. Measure about 90 ml of this syrup and add to the blackcurrant puree - warm gently in a small saucepan.
8. Drain the gelatine from the water and squeeze dry. Add to the warm blackcurrant mixture, stirring until the gelatine has completely dissolved. Leave on one side to cool - it shouldn't set though. Spoon the jelly over the top of each mousse and leave to set for about 20 minutes.
9. When ready to serve, remove the metal rings from each mousse. Arrange each individual dessert on a serving plate and decorate with edible glitter, diced peaches, mint sprigs and raspberries. Serve with crisp biscuits, such as tuiles.
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