Soft Peach Mousse In Crepe Flutes Recipe
Ingredients
| 1 1/2 envelopes (1 1/2 tablespoons) unflavored gelatin | ||
| Orange juice | 1/2 Cup (16 tbs) (FOR THE MOUSSE) | |
| 1 20 ounce package frozen peaches without added sugar, almost completely thawed | ||
| Sugar | 1/4 Cup (16 tbs) (FOR THE MOUSSE) | |
| Light rum | 3 Tablespoon (FOR THE MOUSSE) | |
| 16 ounces low fat vanilla yogurt | ||
| Raspberries | 1/2 Pint, garnish (FOR THE MOUSSE) | |
| Mint leaves for garnish | ||
| 1/2 cup 1 percent or skimmed milk | ||
| Egg | 1 (FOR THE CREPES) | |
| Vanilla | 1/8 Teaspoon (FOR THE CREPES) | |
| All purpose flour | 1/2 Cup (16 tbs), unbleached (FOR THE CREPES) | |
| Nonstick vegetable spray such as Pam | ||
| 1 egg white, lightly beaten | ||
| 6 8-ounce Pyrex custard cups | ||
Directions
Prepare the mousse In a small saucepan, sprinkle the gelatin over the orange juice.
Once the gelatin granules have softened, bring the mixture to a boil over medium heat, stirring until the gelatin has melted.
Remove the pan from the heat and set it aside to cool while continuing with the recipe.
In a food processor fitted with a steel chopping blade, or in a blender, puree the frozen peaches with the sugar until completely smooth.
Add the rum and orange juice-gelatin mixture and blend.
Spoon the yogurt into the mixture and process just until combined.
Scrape the mousse mixture into a medium-size bowl, cover, and refrigerate overnight until firm.
prepare the crepes Combine the milk, egg, and vanilla in a small bowl.
Gradually whisk in the flour, stirring until smooth.
It should be the consistency of heavy cream.
If not, add a little more milk.
Let the batter stand for 10 minutes.
Spray an 8-inch nonstick skillet with vegetable spray and heat over medium-low heat.
Stir the batter.
Fill a coffee measure (2 tablespoons) with batter, and pour it onto one side of the skillet, removing the pan from the heat with your other hand as you do this.
Rotate the pan so the batter will spread evenly.
Return the skillet to the heat, and cook the crepe for about 1 minute, or until the sides begin to brown and leave the sides of the pan.
Loosen, if necessary, with a knife and lift up an edge carefully with your fingers.
Flip the crepe over.
Cook 20 seconds on the second side.
Flip the crepe onto paper towels.
Spray the pan for each crepe.
Proceed in the same manner for the remaining batter, separating the crepes with wax paper or paper towels.
Preheat your oven to 350°F.spray six 8 ounce pyrex custard cups with nonstick vegetable coating.
Place a crepe in each cup.
They will form scalloped tart shells.
Bake in the preheated oven for 15 minutes or until golden brown.
Remove the cups and let the crepes cool for 5 minutes.
Remove the shells carefully and invert.
Brush the bottoms of the shells with beaten egg white.
Place the inverted shells directly onto the oven rack.
Bake for 1 to 2 minutes or until the shells are very crisp.
Watch closely so they do not burn.
Remove and let cool.
Once the gelatin granules have softened, bring the mixture to a boil over medium heat, stirring until the gelatin has melted.
Remove the pan from the heat and set it aside to cool while continuing with the recipe.
In a food processor fitted with a steel chopping blade, or in a blender, puree the frozen peaches with the sugar until completely smooth.
Add the rum and orange juice-gelatin mixture and blend.
Spoon the yogurt into the mixture and process just until combined.
Scrape the mousse mixture into a medium-size bowl, cover, and refrigerate overnight until firm.
prepare the crepes Combine the milk, egg, and vanilla in a small bowl.
Gradually whisk in the flour, stirring until smooth.
It should be the consistency of heavy cream.
If not, add a little more milk.
Let the batter stand for 10 minutes.
Spray an 8-inch nonstick skillet with vegetable spray and heat over medium-low heat.
Stir the batter.
Fill a coffee measure (2 tablespoons) with batter, and pour it onto one side of the skillet, removing the pan from the heat with your other hand as you do this.
Rotate the pan so the batter will spread evenly.
Return the skillet to the heat, and cook the crepe for about 1 minute, or until the sides begin to brown and leave the sides of the pan.
Loosen, if necessary, with a knife and lift up an edge carefully with your fingers.
Flip the crepe over.
Cook 20 seconds on the second side.
Flip the crepe onto paper towels.
Spray the pan for each crepe.
Proceed in the same manner for the remaining batter, separating the crepes with wax paper or paper towels.
Preheat your oven to 350°F.spray six 8 ounce pyrex custard cups with nonstick vegetable coating.
Place a crepe in each cup.
They will form scalloped tart shells.
Bake in the preheated oven for 15 minutes or until golden brown.
Remove the cups and let the crepes cool for 5 minutes.
Remove the shells carefully and invert.
Brush the bottoms of the shells with beaten egg white.
Place the inverted shells directly onto the oven rack.
Bake for 1 to 2 minutes or until the shells are very crisp.
Watch closely so they do not burn.
Remove and let cool.
Chef
