3 x 18-cm square with 1-cm-thickness (refer to the tips)
※Peach compote (refer to Recipe ID: 1172561)
400 g, drained (refer to step 14 & 15)
※Sugar (fine granulated sugar)
※Peach liqueur or any liqueur you like
Syrup from the peach compote
Peach compote, cut into 1 cm cubes
Make peach compote the day before. Refer to Recipe ID: 1172561.
Slice the spongecake 1 cm thick, and cut to cover the mould. Line the mould with the prepared spongecake and brush with the peach compote syrup (not listed).
Cut the spongecake to make a lid over the mousse. Brush the sides, which will touch the mousse with the syrup.
Mix the gelatin powder and 60 ml of compote syrup to soften. Dissolve the gelatin over a bain-marie.
Put the cream in a bowl and whip until ribbons form.
Blitz the ※ ingredients into puree in a blender or mixer. Dissolve the sugar completely at this point.
Add the dissolved gelatin powder and blitz again.
Transfer into a bowl and put over a bowl with ice water. Stir until thickened.
Add the cream from Step 4 and mix well with a balloon whisk.
Pour 1/3 of the thickened mixture into a prepared mould and scatter 1/2 of peach compote. Pour 1/3 of the mixture on top and scatter the rest of the peach compote.
Pour the rest of the mixture and lid with the 2 prepared sponge. Press gently over the cake and chill in the fridge for 2 to 3 hours.
I used uneven leftover cake as a lid after cutting so as to cover the mould first. It doesn't look so pretty, but the lid will be at the bottom, so it's not noticeable.
I think a small cup of filling will be left. Chill in a cup.
After the mousse is set, flip over the mould and remove. Sprinkle icing sugar on top with a tea strainer.
I used 1.5 servings of peach compote for the mousse and used another 1/2 for the cubes. It was a quite big peach and I used 2.
If you use small peaches use 3.
You can make peach compote with either red or white wine. I like it with red wine because it gives a lovely pink hue to the mousse.
Story Behind this Recipe
I wanted use up the peach compote and spongecake I made.
I made a spongecake with a 18 cm square cake tin with a quantity of batter for a 18 cm round cake tin. I sliced the sponge to make this mousse cake. 3 slices of spongecake cut 1 cm thick will be enough to make this. You can use any cake mould to make the sponge cake and just line the mould with sliced sponge cake.