Peach Oolong Mousse Recipe

Prepare peaches

Peel (optional) and dice enough peaches to measure 2 cups. Reserve about 1/2 cup as thin slices for garnish and set aside.

In a small saucepan, combine the diced peaches, granulated sugar, water and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally.

Simmer for 6–8 minutes until peaches are softened and mixture thickens slightly. If you prefer a smoother filling, mash lightly with a fork or use an immersion blender for 10–15 seconds to a chunky purée consistency.

Stir in the optional 1/2 tsp extract if using. Remove from heat and cool to room temperature. Keep 1/2 cup of the compote reserved/sliced peaches for garnish; the rest will be used in the mousse.

Place 2 teaspoons loose-leaf oolong tea into a heatproof container. Pour 180 ml near-boiling water over the leaves and steep for 4 minutes for a pronounced flavor without bitterness.

Strain the tea through a fine mesh sieve or tea strainer into a bowl, pressing gently on the leaves to extract liquid. Allow the infusion to cool until just warm (about 30–40°C / 86–104°F). You should have roughly 140–160 ml of liquid after straining; measure out 3 tablespoons (45 ml) for the mousse and reserve any extra to serve alongside or sip with the dessert.

Bloom gelatin: sprinkle 1 tsp gelatin evenly over 2 tablespoons cold water in a small bowl. Let sit for 5 minutes until spongy. Then warm the bloomed gelatin gently (micro 8–10 seconds or place bowl over barely simmering water) until fully dissolved; do not boil. Set aside.

In a medium bowl, beat the softened cream cheese until smooth with 1 tablespoon of the powdered sugar to prevent lumps. Add the cooled oolong infusion (use 3 tbs / 45 ml) and vanilla extract and beat until combined and smooth. Add salt.

Whip the heavy cream with remaining powdered sugar (about 2 tbs) to soft-medium peaks. Do not overwhip.

Fold one-third of the whipped cream into the cream cheese–oolong mixture to loosen it. Stir in the dissolved gelatin quickly and thoroughly so it disperses evenly.

Fold in the remaining whipped cream gently in two additions until evenly incorporated and the mixture is light and airy. Finally, fold in 1 cup (approximately) of the cooled peach compote (reserve the 1/2 cup of peach slices/garnish) to create a peach-oolong swirl; taste and add up to 1 tsp more sugar if needed.

Divide the mousse among 4 serving glasses or ramekins, filling each about three-quarters full. Spoon a little extra peach compote into the center or along the side of each serving for a visible swirl.

Chill the mousse, uncovered, for 20 minutes to set slightly, then cover with plastic wrap and refrigerate for at least 2 hours (preferably 3–4 hours) until firm.

Before serving, top each mousse with the reserved peach slices, a dollop of extra whipped cream if using, and a mint leaf for color.

Serve chilled. Leftovers will keep covered in the refrigerator for up to 2 days; texture may soften slightly over time.