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1
If you are going to use gelatin leaves, soak it in water (not listed) to soften.
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2
Slice the sponge into 1-cm thickness and cut out with a circle to cover the bottom of the serving cups.
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3
Line the bottom of the serving cups with the prepared sponge and brush with plenty of peach compote syrup (not listed in the ingredients).
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4
Blitz the peach compote, yoghurt and liqueur in a blender.
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5
You can use a mixer too.
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6
Whisk the cream until soft peaks form and chill in the fridge.
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7
Put the egg yolks and sugar and whisk until pale and fluffy with a balloon whisk.
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8
Once you mix the egg yolks and sugar start to whisk straight away.
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9
Put the milk in a sauce pan and heat until it is almost boiling.
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10
Remove from the heat and add to 6 little by little.
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11
Stir constantly.
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12
Return to the heat and heat until thickened, stirring with a plastic spatula.
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13
Do not overcook because the egg yolks start to separate.
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14
Remove from the heat as soon as it thickens.
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15
Add the gel dessert and mix well.
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16
If you use gelatin leaves drain well first and add to the mixture.
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17
Put the pan over a bowl with ice and water and stir the mixture constantly.
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18
After cooled transfer the mixture to a bowl, add the 4 yoghurt and whisk well with a balloon whisk.
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19
Add the 5 cream and mix well.
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20
Pour the mixture into the prepared serving cups, filling up to 70 to 80 %.
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21
Chill and set in the fridge.
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22
Make the jelly.
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23
Soak the gelatin powder in 1 and 1/2 tablespoons of water.
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24
Mix in the ingredients and dissolved gelatin powder over a bain marie.
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25
Pour the jelly mixture into a shallow container.
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26
Chill in the fridge until set.
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27
After set break the jelly with a fork.
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28
Top the 13 set mousse with cubed peach compote and 15 jelly.
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29
Garnish with mint leaves.
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30
This is a quite rich mousse with egg yolk and cream but the yoghurt and peach give a crisp touch to it.
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31
Juicy!
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32
Additional note: I didn't like the excess water to dissolve gelatin powder so I used gelatin leaves instead.
