Light Mousse Cake with Peach - cream

Method

• Make peach compote the day before.
• Refer to: Peach compote https://cookpad.com/en/recipes/149490-peach-compote
• Slice the spongecake 1 cm thick, and cut to cover the mould.
• Line the mould with the prepared spongecake and brush with the peach compote syrup (not listed).
• Cut the spongecake to make a lid over the mousse.
• Brush the sides, which will touch the mousse with the syrup.
• Mix the gelatin powder and 60 ml of compote syrup to soften.
• Dissolve the gelatin over a bain-marie.
• Put the cream in a bowl and whip until ribbons form.
• Blitz the ingredients into puree in a blender or mixer.
• Dissolve the sugar completely at this point.
• Add the dissolved gelatin powder and blitz again.
• Transfer into a bowl and put over a bowl with ice water.
• Stir until thickened.
• Add the cream from Step 4 and mix well with a balloon whisk.
• Pour 1/3 of the thickened mixture into a prepared mould and scatter 1/2 of peach compote.
• Pour 1/3 of the mixture on top and scatter the rest of the peach compote.
• Pour the rest of the mixture and lid with the 2 prepared sponge.
• Press gently over the cake and chill in the fridge for 2 to 3 hours.
• I used uneven leftover cake as a lid after cutting so as to cover the mould first.
• It doesn't look so pretty, but the lid will be at the bottom, so it's not noticeable.
• I think a small cup of filling will be left.
• Chill in a cup.
• After the mousse is set, flip over the mould and remove.
• Sprinkle icing sugar on top with a tea strainer.
• I used 1.5 servings of peach compote for the mousse and used another 1/2 for the cubes.
• It was a quite big peach and I used 2.
• If you use small peaches use 3.
• You can make peach compote with either red or white wine.
• I like it with red wine because it gives a lovely pink hue to the mousse.