Peach Cheese Mousse

This is a mousse cake that can make you scream regardless of its value or taste. A layer of pink, a layer of white, cute toot, color matching with a little Korean style tone, the girl’s heart is full ~ can’t it be too beautiful?
The top layer is the popular yogurt frozen cheese, and the middle is the seemingly pink peach. When I cut the meeting, I was pleasantly surprised to find that the frozen sandwich of sweet and sour yellow peach fruit was also hidden in it. It matched the sweet peach just right. Knock delicious! Bring it to someone, it must be equipped with noodles ~ It will become your best birthday cake in Peach Season!
Hurry up and take advantage of the peach season ~

Materials

Butter cookie base
Digestion Cookies 90g
Butter (melted in advance) 34g

Yellow peach jelly layer (this layer can be replaced with pudding)
Canned Peach Puree 100g
Cointreau 3ml
3g jelly powder
Yellow peach
Hot water 6g
★ The amount of jelly powder here can be increased according to the required softness and hardness of the jelly layer to ensure that a slightly solidified jelly layer can be obtained, or it can be replaced with other pudding layers that you like. It’s just that there will be a lack of surprises ~

Peach Mousse
White peach puree 112g (commercially available)
Rum 3ml
Granulated sugar 11g
Light cream 112g
Gelatin tablets 7g
1 small drop of pink pigment (for peach mousse, can be put or not put)
★ If you want to enhance the fragrance of peach more, you can increase 5ml rio peach wine, but we did not put it.

Yogurt Cheese Mousse
Cream cheese 112g
Light cream a 56g
Lemon juice
Yogurt (thick sugar-free) 50g
Light cream b 56g
Gelatin tablets 5g
Milk 34ml
Granulated sugar 11g

decoration
Mirror pectin
Peach amount (dug into a small circle with a ball digger)

Weight
6 inches

Mould
6 inch round mousse ring one
4 inch round mousse ring (for yellow peach jelly layer)

Practice

Cookie bottom
① Take a six-inch mousse ring, wrap a layer of plastic wrap on the bottom with plastic wrap.
② Digest the biscuits with a rolling pin and crush them into powder.
③ The butter heat insulation water is melted into a liquid and the biscuits are mixed well, then spread the bottom of the mousse circle, press it flat with a spoon and put it in the refrigerator for use.

Yellow peach jelly layer
① Take out about 100g of canned yellow peach pulp and cut into small pieces to make puree.
★ The fruit puree should be stirred more delicately.
② Mix the jelly powder and 6g of hot water, add to the yellow peach puree, then mix in the appropriate amount of peach chops according to your preferences, and finally add Jundu wine to mix all the ingredients evenly (here you can add 3ml of lemon juice to increase the acidity).
③ Pour the mixed yellow peach puree into a four-inch mousse ring sealed with plastic wrap, flatten it slightly, and refrigerate in the refrigerator until it solidifies.
★ This layer is sandwiched in the mousse of this formula. If it is troublesome, you can not use the sandwich, or you can directly use it as a layer of pudding.

Peach Mousse
① Gelatin tablets are soaked in cold water to squeeze out the water, add a tablespoon of light cream (enough to melt the gelatin) and heat it with an induction cooker until it melts.
② Pour the white peach puree and mix well.
③ Beat the remaining light cream with fine sugar until 6 to distribute.
④ Add ② and rum and mix well with a spatula.
⑤ Paint with a drop of pink pigment.
⑥ Take out the 6-inch mousse ring with the bottom of the refrigerator covered with biscuits, pour the pink peach mousse liquid in a thin layer, shake the bubbles twice with a light shock, and put it in the refrigerator until it solidifies.
⑦ Remove the solidified yellow peach jelly layer.
⑧ Gently place on top of the peach mousse (pay attention to the center).
⑨ Pour all the remaining peach mousse liquid, shake the bubbles with two shocks, and put in the refrigerator to freeze until solidified.

Yogurt Cheese Mousse
① Gelatin tablets are soaked in cold water and softly squeezed to dry.
② The cream cheese is softened with heat-insulated water until smooth.
③ Then add whipped cream a little by little and beat well.
④ Light cream b to 5 to distribute.
⑤ Add yogurt and ③ mix well.
⑥ Bring milk and fine granulated sugar to a low heat until slightly boiled off the fire, add gelatin tablets and melt with remaining temperature.
⑦ Add a small amount to ⑤ in batches, stirring while adding.
⑧ Add a few drops of lemon juice and continue to mix well.
⑨ Take out the frozen peach mousse.
⑩ Pour yoghurt mousse liquid and keep it in the refrigerator for at least four hours or overnight.

decoration
① Take the refrigerated mousse out of the refrigerator, blow it in a circle for more than ten seconds, and release it from the mold.
② Apply a layer of mirror pectin on the mousse surface.
★ The role of pectin here: firstly, it can make the cake surface smooth and smooth, and secondly, it has the effect of water barrier, because next we will use peach for decoration, a layer of mirror pectin can block the moisture in the peach, to Prevent damage to the cake surface.
③ Use a ball digger to dig the crisp peach into balls, soak in salt water to prevent oxidation, and finally decorate the peach ball on the surface of the mousse, garnish with some mint leaves. In order to make the peach appear brighter, delay oxidation, you can Apply more specular pectin to the peach surface.

Very satisfying ~ It is the welfare of this peach season ~