Musings From MommyLand

Because sometimes there is more to Mommy…

Another Seasonal Recipe: Peach Mousse

on September 17, 2012

Peaches might be one of my favorite foods ever.  When I was pregnant, I didn’t really get cravings except for fresh peaches…in February.  Obviously that one was a hard one for my husband to fulfill.  Lucky for me, it’s September and peaches are in season here in Colorado.  You may not know it, but we have some of the best peaches in the country grown on Colorado’s western slope and right now I am taking full advantage of the last weeks of them.  Here is a light, easy recipe for one of your last warm, late summer nights.

Ingredients:

  • 2-3 peaches
  • 2 tablespoons of sugar
  • 1/4 cup of sugar
  • Pint of heavy whipping cream
  • 1 tablespoon of vanilla extract
  • 1 pint fresh raspberries (optional)

First, you need to remove the skin from your peaches.  The easiest way to do this is to drop them into boiling water for about a minute and then remove them immediately to a bowl of ice water.  After leaving them in the cold water for a couple of minutes, the skin should peel off really easily.  After the skin is off, cut the peaches into slices.

Next, put the peaches in a bowl and mix the 2 tablespoons of sugar around them.  Put these in the refrigerator for about an hour or even more.  This will produce some juice that you should drain off the peaches and set aside for later use.

After the peaches have spent their time in the fridge, pour the heavy whipping cream into a mixing bowl.  To this, add the 1/4 cup of sugar, vanilla extract, and the peach juice (no more than about a quarter of a cup if you happen to get more than this.  your cream won’t beat up right if there is too much liquid.) from your cold peaches.  Then start whipping this.  The easiest way to do this is with a stand mixer but a hand mixer or even a whisk (it’s going to take a lot of arm strength if this is your method of choice) will do the trick.  Beat the cream until it forms stiff peaks, but don’t go too far you will enter the butter realm.

Next, you need to get your peach slices ready for the mousse.  There are several ways you can do this.  You can use a potato masher to break them down (I used this method and have to say that when I do it over, I won’t go this route again.  It left the peaches a bit stringy and in larger chunks).  You can also do a really small dice to the peaches or you can even put them in the food processor and puree them (pureeing is the method my husband wishes I had used though, when I do it again, I will probably go with the very small dice on the peaches so there is some texture left to them).

After your peaches have been prepared to your liking, gently fold them into the cream mixture.  Your mousse now needs to be refrigerated for about an hour.  You can leave it all in a big bowl to be served later or you can put them in individual serving dishes and refrigerate them this way.  Keep in mind that this is a same day sort of dessert.  If you leave it in the refrigerator for too long, the cream will start to separate and break down back into a liquid.

*VARIATION*

I took half of my mousse and added some mashed up raspberries to it for a peach melba effect.  Both turned out quite yummy.

The variation with fresh raspberries added into the mousse

Happy Cooking!

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3 responses to “Another Seasonal Recipe: Peach Mousse

  1. These look divine! And much healthier than the colourful fruits I just blogged about!

  2. Katie says:

    Thanks so much! And thanks for stopping by. Fresh fruit always makes something seem healthier doesn’t it…even if the heavy cream sort of negates any healthful aspects. Those macaroons in your post looked awesome! Everything in moderation right?

  3. […] if you are using fresh peaches, you need to get them peeled and sliced.  Check out this post for an easy way to get the skin […]

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