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1
Make peach compote the day before.
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2
Refer to: Peach compote https://cookpad.com/en/recipes/149490-peach-compote
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3
Slice the spongecake 1 cm thick, and cut to cover the mould.
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4
Line the mould with the prepared spongecake and brush with the peach compote syrup (not listed).
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5
Cut the spongecake to make a lid over the mousse.
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6
Brush the sides, which will touch the mousse with the syrup.
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7
Mix the gelatin powder and 60 ml of compote syrup to soften.
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8
Dissolve the gelatin over a bain-marie.
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9
Put the cream in a bowl and whip until ribbons form.
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10
Blitz the ingredients into puree in a blender or mixer.
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11
Dissolve the sugar completely at this point.
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12
Add the dissolved gelatin powder and blitz again.
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13
Transfer into a bowl and put over a bowl with ice water.
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14
Stir until thickened.
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15
Add the cream from Step 4 and mix well with a balloon whisk.
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16
Pour 1/3 of the thickened mixture into a prepared mould and scatter 1/2 of peach compote.
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17
Pour 1/3 of the mixture on top and scatter the rest of the peach compote.
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18
Pour the rest of the mixture and lid with the 2 prepared sponge.
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19
Press gently over the cake and chill in the fridge for 2 to 3 hours.
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20
I used uneven leftover cake as a lid after cutting so as to cover the mould first.
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21
It doesn't look so pretty, but the lid will be at the bottom, so it's not noticeable.
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22
I think a small cup of filling will be left.
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23
Chill in a cup.
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24
After the mousse is set, flip over the mould and remove.
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25
Sprinkle icing sugar on top with a tea strainer.
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26
I used 1.5 servings of peach compote for the mousse and used another 1/2 for the cubes.
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27
It was a quite big peach and I used 2.
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28
If you use small peaches use 3.
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29
You can make peach compote with either red or white wine.
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30
I like it with red wine because it gives a lovely pink hue to the mousse.
