Mousse à la pêche

Hello everybody, it is John, welcome to my recipe page. Today, we're going to make a special dish, Mousse à la pêche. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Mousse à la pêche is one of the most popular of recent trending meals in the world. It's easy, it's fast, it tastes yummy. It is appreciated by millions daily. Mousse à la pêche is something that I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Mousse à la pêche, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mousse à la pêche delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mousse à la pêche is Pour 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mousse à la pêche estimated approx 10 min.

To get started with this recipe, we must prepare a few components. You can have Mousse à la pêche using 7 ingredients and 4 steps. Here is how you can achieve that.

Pour changer du classique vanille ou chocolat

Ingredients and spices that need to be Get to make Mousse à la pêche:

1. 250 g pêche au sirop
2. 200 g lait
3. 30 g confiture de pêches
4. 3 jaunes d'œuf
5. Autre
6. 3 feuille de gélatine
7. 200 g crème fleurette

Steps to make to make Mousse à la pêche

1. Mixer les pêches avec le lait.
   Mettre à chauffer le mélange obtenu
2. Mélanger les jaunes d'œuf et la confiture.
   Verser le lait à la pêche chaud dessus.
   Bien mélanger et remettre sur le feu.
   Mélanger continuellement à la cuillère en bois jusqu'à ce que la crème soit assez épaisse pour rester en place sur la cuillère lorsqu'on trace un trait (ou 75 degrés au thermomètre)
   Verser dans un plat, filmer au contact et placer au frais jusque refroidissement complet
3. Faire tremper la gélatine à l'eau froide
   Prélever une louche de crème à la pêche y ajouter la gélatine et la faire chauffer à feu très doux jusqu'à ce que la gélatine soit fondue.
   
   Pendant ce temps monter la crème fleurette en crème fouettée.
   
   Verser le contenu de la casserole dans le reste de la crème à la pêche.
   Y ajouter délicatement la crème fleurette
4. Répartir la mousse dans des ramequins.
   Placer au frais pour 4 h

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