Blackberry Champagne Peach Mousse Cake Video Food

PEACH MOUSSE CAKE (VIDEO)

Steps:

• Preheat the oven to 350F. You will need an 8 or 9-inch springform pan for this recipe.
• Place the crackers into a food processor or blender and pulse into fine crumbs. Add in the butter and sugar and pulse again until well coated. Alternatively, place the cookies into a large bag and crush using a rolling pine. Combine the crumbs, butter and sugar in bowl and toss to coat. Transfer the crumb mixture into the springform pan and press the crumbs firmly into the bottom of the pan. Bake the crust in the preheated oven for 10 to 12 minutes until golden brown on the sides. Remove from oven and let it cool to room temperature.
• Next, prepare the mousse. Heat milk in a microwave safe measuring up or saucepan until lukewarm, about 1 1/2 minutes. Add the unflavored gelatin, stir and let it stand until it's bloomed and dissolved, about 20 minutes. Whisk until no clumps remain and then set aside.
• Place the softened cream cheese and sweetened condensed milk into large mixer bowl. Whisk on high speed for 2 to 3 minutes, until light and fluffy and well-combined. Remove the mixture from bowl and set aside.
• Into a clean mixer bowl, add the heavy cream and sugar. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Gradually, start adding the cream cheese mixture to the whipped cream, whisking on medium speed. Pour in the prepared gelatin and milk mixture and whisk on high speed for 1 more minute.
• Fold in diced peaches with a spatula. Pour the mousse into prepared pan over the crust and even out the top with an offset spatula. Place slices of peaches and mint leaves around the perimeter of the cake. Refrigerate the mousse cake for about 30 to 45 minutes before adding the jello topping.
• Prepare the jello topping next. Combine the 6 ounces Jello mix with hot water and stir until completely dissolved. Add in the cold water next and stir. Pour the prepared Jello until it reaches the top of the pan rim. Return the peach mousse cake into the refrigerator and let set completely, about 4 hours. For best results, allow the cake to set overnight.

PEACH MOUSSE

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.