Frozen Peach Mousse With Caramel Sauce Recipe
Summary
Preparation Time45 MinCooking Time25 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings25
Ingredients
| Superfine sugar | 5 Cup (16 tbs) | |
| Ripe Peach Flesh- 5 cups | ||
| Whipping cream | 9 Cup (16 tbs), Whipped | |
| Amaretti or Almond Cookies- 1 1/4 cups, crumbled | ||
| Cold Water- as required | ||
| Granulated Sugar | 1 1/4 Cup (16 tbs) (For the almond and caramel sauce:) | |
| Almond extract | 1/8 Teaspoon (For the almond and caramel sauce:) | |
Directions
GETTING READY
1) In a heavy bottomed saucepan, place the sugar with cold water.
2) Heat the pan, bring slowly to a boil, stirring occasionally.
3) Allow to simmer for 1 minute.
4) Take the pan off the heat and leave aside to cool.
MAKING
5) In a large mixing bowl, place exactly 4 1/2 cups of prepared sugar syrup.
6) In a food processor, place the peach flesh and process until smooth puree.
7) Pass the puree through a fine sieve and measure out 4 1/2 cups.
8) Stir the cold sugar syrup into the peach puree.
9) Fold the whipped cream into the peach mixture.
10) Fold in the finely ground amaretti.
11) Transfer the cream mixture into rectangular container.
12) Using the plate knife, smooth the surface level.
13) Cover the container with waxed paper, and freeze for at least 3 hours.
FINALIZING
14) In a heavy bottomed saucepan place the sugar with 1 cup water; bring slowly to a boil, stirring occasionally with a wooden spoon.
15) Reduce the heat and simmer, stirring frequently, for about 20 minutes or until the syrup turns light golden brown.
16) Take the pan away from heat, add 1 cup cold water and almond extract.
17) Leave the pan aside until cool.
SERVING
18) Invert the set cream mixture onto a large, chilled serving platter and cut into slices.
19) Serve the sliced peach mousse on chilled serving plate and
1) In a heavy bottomed saucepan, place the sugar with cold water.
2) Heat the pan, bring slowly to a boil, stirring occasionally.
3) Allow to simmer for 1 minute.
4) Take the pan off the heat and leave aside to cool.
MAKING
5) In a large mixing bowl, place exactly 4 1/2 cups of prepared sugar syrup.
6) In a food processor, place the peach flesh and process until smooth puree.
7) Pass the puree through a fine sieve and measure out 4 1/2 cups.
8) Stir the cold sugar syrup into the peach puree.
9) Fold the whipped cream into the peach mixture.
10) Fold in the finely ground amaretti.
11) Transfer the cream mixture into rectangular container.
12) Using the plate knife, smooth the surface level.
13) Cover the container with waxed paper, and freeze for at least 3 hours.
FINALIZING
14) In a heavy bottomed saucepan place the sugar with 1 cup water; bring slowly to a boil, stirring occasionally with a wooden spoon.
15) Reduce the heat and simmer, stirring frequently, for about 20 minutes or until the syrup turns light golden brown.
16) Take the pan away from heat, add 1 cup cold water and almond extract.
17) Leave the pan aside until cool.
SERVING
18) Invert the set cream mixture onto a large, chilled serving platter and cut into slices.
19) Serve the sliced peach mousse on chilled serving plate and
Chef
