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1
Soak the leaf gelatin in plenty of water to soften.
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2
Put the peaches in a blender and blend to a puree.
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3
Put the puree from Step 3 in a pan.
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4
Add milk and sugar and heat to medium.
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5
Stop the heat when it comes to a boil.
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6
Drain the gelatin, add to the pan and mix well.
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7
Place the pan over iced water and chill until it becomes body temperature.
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8
Whip heavy cream in a bowl and whip the cream until stiff peaks form.
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9
Separate Step 5 3 times, each time mixing together with a spatula.
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10
Add the liquor.
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11
Slice the peach 5 mm thick.
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12
Spread plastic wrap tightly to cover the bottom from the outside of the circular mold and seal the ends with a rubber band.
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13
Place it on a tray, which can fit in the refrigerator.
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14
Cut the sponge cake to be a size smaller than the mold and place it at the bottom of the mold.
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15
Brush the canned peach syrup.
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16
Pour half of the mousse in the mold and line the filling on the mousse.
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17
Pour the rest of the mousse in and even out the surface using something like a spatula.
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18
Make the gelee: Soak the gelatin in water to soften.
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19
Put canned peach syrup in a pan and heat on medium.
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20
Stop the heat when it comes to a boil.
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21
Add gelatin to the syrup to melt.
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22
Decorate the mousse as you like and pour the gelee.
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23
Chill in the refrigerator to harden.
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24
When it becomes hard, take off the cellophane wrap and place the mousse on a plate.
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25
Take the mousse out of the mold using something like a warm towel or kitchen blowtorch.
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26
This is how it looks when cut.
