Peaches & Dreams Recipe

Melt the Chocolate

In a heatproof bowl, melt the 200g of white chocolate over a double boiler or in the microwave until smooth. Set aside to cool slightly.

Prepare the Gelatin

In a small bowl, sprinkle 1 tsp of gelatin powder over 2 tbs of cold water and let it sit for 5 minutes to bloom.

Whip the Cream

In a medium bowl, whip 1 cup of heavy cream until soft peaks form. Gradually fold in the melted white chocolate, peach puree, vanilla extract, and the bloomed gelatin until well combined.

Chill the Mousse

Transfer the mousse mixture into serving cups or a mold and refrigerate for at least 2 hours to set.

Brew the Peach Tea

In a small saucepan, bring 1 cup of water to a boil. Remove from heat and steep 2 peach tea bags for 5 minutes. Remove the tea bags and stir in 2 tbs of sugar until dissolved. Allow it to cool.

Prepare the Core

Once cooled, pour the peach tea into a mold and freeze it until solid, about 3-4 hours.

Prepare the Shell

Melt 150g of white chocolate until smooth. Coat the inside of silicone molds with the melted chocolate and let it set in the refrigerator until firm.

Add the Mousse

Once the shell is set, carefully fill it with the chilled peach white chocolate mousse, then release the frozen peach tea core into the center before sealing with more melted chocolate.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together 1.5 cups of all-purpose flour, 1 tsp of baking powder, and 1 cup of brown sugar.

Combine Wet Ingredients

In another bowl, beat 2 large eggs, then mix in 0.5 cup of melted butter and 0.5 cup of milk.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan.

Bake the Cake

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool before inverting onto a plate.

Whip the Cream

In a mixing bowl, combine 1 cup of heavy cream, 2 tbs of powdered sugar, and 0.5 tsp of vanilla extract. Whip until soft peaks form.

Serve

Use the Chantilly cream to decorate the top of the mousse or serve on the side.

Prepare the Peaches

Wash and slice the 2 medium fresh peaches. Use them to garnish the dessert before serving.