Peach Melba Mousse
Indulge in the luscious elegance of Peach Melba Mousse, a heavenly no-bake dessert that combines the sweet juiciness of ripe peaches and the vibrant tartness of fresh raspberries. Perfectly light and creamy, this recipe layers silky peach mousse with a bold raspberry puree for a stunning visual and flavorful contrast. Enhanced with a touch of vanilla and the delicate aroma of lemon, this mousse achieves a perfect balance of sweetness and tang. With minimal preparation and a stunning presentation that’s ideal for entertaining, this make-ahead dessert is finished with a drizzle of peach puree and a garnish of fresh mint leaves for a sophisticated touch. Serve this chilled masterpiece to dazzle your friends and family with a refreshing summer treat that’s as beautiful as it is delicious! Keywords: Peach Melba Mousse, no-bake dessert, peach mousse, raspberry puree, summer treat.
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Recipe Information
Ingredients
- 3 large Fresh peaches (ripe, peeled, and pitted)
- 150 grams Fresh raspberries
- 75 grams Granulated sugar
- 250 milliliters Heavy whipping cream
- 1 teaspoon Powdered gelatin
- 2 tablespoons Cold water
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 4 leaves Fresh mint leaves (for garnish, optional)
Instructions
Place the peeled and pitted peaches in a blender or food processor and blend until smooth. Reserve 2 tablespoons of the puree for garnishing later.
In a small saucepan, combine the remaining peach puree, granulated sugar, and lemon juice. Heat over medium-low heat, stirring until the sugar dissolves completely. Remove from heat and set aside to cool slightly.
Sprinkle the powdered gelatin over the cold water in a small heatproof bowl and let it bloom (absorb the water) for 5 minutes. Once bloomed, microwave the gelatin for 10-15 seconds until it fully dissolves into a clear liquid.
Stir the dissolved gelatin into the warm peach mixture until fully combined. Allow the mixture to cool to room temperature.
Meanwhile, in a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
Gently fold the cooled peach mixture into the whipped cream until fully combined, being careful not to deflate the cream.
For the raspberry layer, mash the fresh raspberries with a fork or blend them into a puree. Optionally, strain the puree through a sieve to remove the seeds.
Spoon a layer of the raspberry puree into serving glasses or bowls, followed by a layer of the peach mousse. Repeat layers as desired, finishing with mousse on top.
Drizzle the reserved peach puree over the top and garnish with a few whole raspberries and fresh mint leaves, if desired.
Refrigerate the mousses for at least 2 hours or until set before serving. Enjoy this delightful Peach Melba Mousse chilled!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 120.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
