Showing posts with label mousse cake. Show all posts
Showing posts with label mousse cake. Show all posts

Monday, August 12, 2013

Peach Mousse Cake

For some reason, this cake has been on my mind all summer. When two of my college roommates happened to be passing through at the same time, it seemed like a perfect excuse to go for it. It's based on a recipe in The Best of Gourmet 1988 but I've switched things up a little bit. It's been years since I made it but it's every bit as good as I remembered.

Now I have to admit that this isn't the cake you want to tackle on a busy day. None of the steps are difficult, but they are time consuming. I'm going to divide the steps to make it a little easier to follow the recipe. The great news is that you can make it a day ahead of time and simply serve it when company arrives the next day.

I made this in a pan designed for tiny individual cakes. You loosen the sides and push each individual cake up. Very cute. But this can also be made in a 7 inch spring form pan.  If you have extra mousse, spoon it into pretty glasses and serve as mousse. Yum!

The cake is basically a cookie bottom topped by peach mousse, with a dollop of whipped cream. Light and refreshing for a summer day. It's just the kind of thing that is served at tea time in the Sugar Maple Inn on Wagtail Mountain in MURDER, SHE BARKED.





Peach Mousse Cake



Cookie Base

3 tablespoons unsalted butter, softened
4 tablespoons sugar
1 large egg yolk
1/3 cup flour
pinch salt

Mousse

4 large yellow peaches
1/3 cup plus 2 tablespoons sugar, divided
1 tablespoon fresh lemon juice
1 packet unflavored gelatin
3 tablespoons cold water
1/2 cup plain 2% Greek yogurt
2 large egg whites

Whipped Cream

2/3 cup heavy cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla

Step One: Cookie Base

Preheat oven to 375.

Cream the butter with the sugar until well mixed. Beat in the egg yolk then the flour and salt.



Flour your fingers and press into the bottom of the pan.

 

Bake 10 - 14 minutes. It should be golden on the edges. Cool on a rack.


Step Two: Peaches

Peel and pit the peaches, slice and cut the slices in half. Place in a heavy bottomed pan with 2 tablespoons sugar and the lemon.



Bring to a simmer and cook about 20 minutes. Allow to cool, then puree in a food processor.



Step Three: Gelatin

In a small saucepan, sprinkle the gelatin over three tablespoons of cold water. Give it a swirl to cover it all with the water. Allow to stand for 5 minutes. Measure the yogurt and set aside. Heat the gelatine over medium low, stirring until dissolved.


Step Four: Mix

In a large metal bowl, mix the peaches with the yogurt and quickly add the gelatine, mixing thoroughly. Place in a larger bowl with ice to cool. Stir occasionally so it does not set.


Step Five: Egg Whites

Place a metal bowl over a pan of simmering water. Add the egg whites and 1/3 cup sugar. Stir or whisk lightly until all the sugar has dissolved. (Note: Salmonella is killed between 145 and 165 depending on who one asks. You can test it with an instant read thermometer.) Remove the bowl and immediately beat the eggs until they form soft, glossy peaks. Stir 1/4 of the egg whites into the peach mixture. Fold the rest in, gently, but thoroughly. Spoon the mixture onto the prepared cookie bottom and refrigerate.

Step Six: Whipped Cream

Beat 2/3 cup heavy cream. When it begins to take shape, beat in the confectioner's sugar and vanilla.

Run a knife around the edge of the cake pan to loosen. Unclasp the spring form and lift off.

Pipe whipped cream onto the mousse cake.