1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Print Friendly, PDF & Email


I love to use fresh produce for my recipes for when they are in season. They bring real flavours and fragrance to recipes. If you can find fresh produce for your need it will be great, because they are preservative, colour and additive free.
This mousse goes well with cold desserts like e.g.; panna-cotta, many variety of cakes, fruit crumble,  peach fool or with ice cream. Very easy to make.
Preparation times 10 mins.
550 g ripe (yellow or white) peaches, peeled, stoned
150 g castor sugar
2 tbs grand marnier (optional)
400 g thickened (double) cream 
4 + 3⁄4 tsp (level) gelatine powder
60 ml hot water
1. Dissolve the gelatine with hot water and set aside warm.
2.Beat the thickened cream until stiff and set aside. 


3. Place peaches, sugar and grand marnier into blender or food processor and puree. Add gelatine mixture and blend  until well combined. Fold in the whipped cream. Refrigerate until needed.