Peach heart composed of
– apricot compote,
– white peach mousse,
– a shortbread biscuit.
Equipment used
– Silikomart heart-shaped silicone mould
– Ancel 210 Bloom gelatine (gold grade)
(Paid Amazon links)
Ingredients
Shortbread biscuit
✔80g Breton shortbread (Roudor brand)
✔30g melted butter
Apricot compote
✔80g puréed apricots
✔1g NH pectin
✔10g caster sugar
Peach mousse
✔2g gelatine
✔80g single cream
✔160g puréed peaches (120g after cooking)
✔15g sugar
The recipe
Shortbread
✔80g Breton shortbread (such as Roudor)
✔30g melted butter
Melt the butter in the microwave. Add the crumbled shortbread. Mix together. Press the mixture into a heart-shaped cookie cutter, pressing down firmly with the back of a teaspoon. Chill until ready to assemble.
Peach mousse
✔2g gelatine
✔80g single cream
✔160g puréed peaches (120g after cooking)
✔15g sugar
Soak the gelatine in very cold water.
Heat the peach purée (peaches peeled and blended for a few minutes over a low heat) with the sugar. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.
In a second mixing bowl, whisk the remaining single cream using an electric whisk, then fold it into the cooled mixture.
Assembly
Fill the Silikomart mould with peach mousse. I didn’t fill my mould right to the top. I used about 60g per heart.
Chill until the gelatine sets, then place in the freezer overnight.
Apricot compote
✔80g puréed apricots
✔1g NH pectin
✔10g caster sugar
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 80g of peeled and puréed apricots for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.
Position your stencil correctly. Spread the compote using a spatula.
Gently lift the stencil. Rinse it, then repeat the process for each plate.
Turn out your peach dessert and place it on a serving plate.
Chill for at least 3 to 4 hours to allow the dessert to thaw.
I added a square of white chocolate for Mother’s Day.
I placed a pansy on top.
