Cheese and peach mousse

800 gr. MONTSEC pasteurized full fat cheese
120 gr. pasteurized egg whites
360 gr. sugar
100 gr. peach syrup
14 sheets of gelatin
300 gr. of peaches (chopped)
1 k. MONTSEC 35% fat semi-mounted cream

1. Make a meringue with the egg whites and sugar.
2. Heat the peach syrup at 55°C maximum and melt the gelatin sheets, previously soaked and drained.
3. Combine syrup with cheese and finally add the meringue.
4. Finally, add the semi-whipped cream and the pieces of peach.
5. Fill the molds and freeze.
6. DECORATION. Remove the molds, cover the surface with peach slices.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>