Peach Mousse – Part 1
Peel and chop into cubes 3 of the fresh peaches. Add to a blender along with the lemon juice and maple syrup. Puree until light and smooth. Keep in the blender and set aside. For the last peach, chop or slice for the peach layer of the trifle. Peeling the peach is optional. Sprinkle with lemon juice so it does not brown. Set aside in the refrigerator. Add the water to a small prep bowl or ramekin and sprinkle the gelatin over the top. Let it sit for 5 minutes to allow the gelatin to bloom – it will resemble a firm gel when bloomed. Then, heat the bloomed gelatin to a liquid in the microwave – only about 5 – 10 seconds. Pour the liquified gelatin into the peach puree in the blender, and mix for another 30-45 seconds – until all ingredients are thoroughly blended. Keep the peach puree in the blender and cover with a lid. Chill in the refrigerator until the mix starts to thicken. About 1 hour. Note: I keep the peach puree in the blender because it is one less bowl to clean. However, you can transfer it to another bowl if you prefer. While the peach puree is chilling, make the whipped cream. Beat the heavy cream in a chilled bowl until stiff peaks form. Divide the whipped cream in half and place half of the whipped cream in another bowl. Set aside in the refrigerator until ready to use.
Cake
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Cut a piece of parchment paper to fit the bottom of an 8-inch square cake pan. Grease and flour the bottom and sides of the pan. I like to use Pam Baking Spray with Flour. In a small mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a liquid measuring cup, mix the sparkling water, egg, cream, and vanilla extract until combined. Add the liquid ingredients, along with melted butter to the dry ingredients. Whisk until no streaks of flour remain. Pour the batter into the prepared cake pan. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake in the pan for 5 minutes on a wire rack. Then, invert the cake onto the wire rack and carefully remove the parchment paper. Flip the cake back over and let cool completely on the wire rack. Once the cake has cooled, use a cookie/biscuit cutter to match the size and shape of your serving glasses. Or you can cut the cake into cubes for the cake layer of the trifle.
Peach Mousse - Part 2
Add the chilled peach puree to one of the whipped cream bowls and gently fold the mix together. The mousse will be the consistency of the whipped cream and will continue to firm as it chills. In the other bowl of whipped cream, add 1 tablespoon of maple syrup and gently fold until the syrup is fully incorporated. At this point, you can start to assemble the trifle.
Assembling the Trifles
In each serving glass, alternate the mousse, cake, whipped cream, and fresh peaches – starting with the mousse. Chill the trifles for at least 1 hour for the mousse to set. Serve and enjoy!
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