Peach Mousse and Jelly

Peach Mousse and Jelly

The mousse is made with plenty of peach and is topped with fluffy jelly. Light and chilled. There is an additional note.

Ingredients: 5 x 200-ml serving cups

Cake sponge
as needed (I used 3 8-cm-long ones)
For making mousse
Egg yolks
Sugar (fine granulated sugar)
65 g
120 ml
Double cream
100 ml
100 g
Peach liqueur
1 tablespoon
Peach compote (Recipe ID: 1172561)
1 (200 g)
Gel dessert or gelatin leaves
30 g (9 to 10 g of gelatin leaves)
For making jelly
☆Peach compote syrup
100 ml
☆Lemon juice
1/2 teaspoon
Gelatin powder
4 g
water for gelatin
1 and 1/2 tablespoons
peach compote
less than 1
Mint leaves
as needed


1. If you are going to use gelatin leaves, soak it in water (not listed) to soften.
2. Slice the sponge into 1-cm thickness and cut out with a circle to cover the bottom of the serving cups.
3. Line the bottom of the serving cups with the prepared sponge and brush with plenty of peach compote syrup (not listed in the ingredients).
4. Blitz the peach compote, yoghurt and liqueur in a blender. You can use a mixer too.
5. Whisk the cream until soft peaks form and chill in the fridge.
6. Put the egg yolks and sugar and whisk until pale and fluffy with a balloon whisk. Once you mix the egg yolks and sugar start to whisk straight away.
7. Put the milk in a sauce pan and heat until it is almost boiling.
8. Remove from the heat and add to 6 little by little. Stir constantly.
9. Return to the heat and heat until thickened, stirring with a plastic spatula. Do not overcook because the egg yolks start to separate.
10. Remove from the heat as soon as it thickens. Add the gel dessert and mix well. If you use gelatin leaves drain well first and add to the mixture.
11. Put the pan over a bowl with ice and water and stir the mixture constantly. After cooled transfer the mixture to a bowl, add the 4 yoghurt and whisk well with a balloon whisk.
12. Add the 5 cream and mix well.
13. Pour the mixture into the prepared serving cups, filling up to 70 to 80 %. Chill and set in the fridge.
14. Make the jelly. Soak the gelatin powder in 1 and 1/2 tablespoons of water. Mix in the ☆ ingredients and dissolved gelatin powder over a bain marie.
15. Pour the jelly mixture into a shallow container. Chill in the fridge until set. After set break the jelly with a fork.
16. Top the 13 set mousse with cubed peach compote and 15 jelly.
17. Garnish with mint leaves.
18. This is a quite rich mousse with egg yolk and cream but the yoghurt and peach give a crisp touch to it. Juicy!
19. Additional note: I didn't like the excess water to dissolve gelatin powder so I used gelatin leaves instead.

Story Behind this Recipe

I used peach compote I made.