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Peaches with honey & yoghurt mousse
Peaches with honey & yoghurt mousse
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Indulge in velvety honey mousse paired with fresh, juicy peach slices for a divine dessert.
Ingredients:
  • 40.00 gm cold water
  • 6.00 gm powdered gelatine
  • 390g (1 1/2 cups) Greek Style Yoghurt
  • 125ml (1/2 cup) honey
  • 2 eggs, separated
  • 125ml (1/2 cup) thickened cream
  • 6 ripe clingstone peaches, halved, stones removed, sliced
Instructions:
  • 1. Arrange six 200ml-capacity metal dariole moulds on a baking tray. 2. Pour water into a small saucepan and sprinkle gelatine over it. Let it soak for 5 minutes. 3. Heat the saucepan over low heat and stir occasionally for 1 minute until the gelatine dissolves completely (avoid boiling). Remove from heat.
  • Whisk the yoghurt, honey, and egg yolks together using a balloon whisk until smooth and well combined.
  • Whisk the cream in a bowl with an electric beater until soft peaks form. Gently fold the whipped cream into the yogurt mixture until combined.
  • Beat egg whites in a clean, dry bowl with an electric beater until soft peaks form. Gently fold the egg whites into the yogurt mixture. Stir 1 tablespoon of the yogurt mixture into the gelatin mixture until combined, then add the gelatin mixture to the yogurt mixture and fold until well combined.
  • Distribute the yogurt mixture evenly into the molds, then cover with plastic wrap and refrigerate for 4 hours or until firm.
  • One at a time, quickly dip the molds into hot water for 2 seconds, then gently flip onto serving plates. Accompany with fresh peaches for a delightful presentation.

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