Wednesday, 5 October 2016

*Peach and Passion fruit mousse

Now that Great British Bake Off is in full swing, I thought I'd write a quick post dedicated to my favourite week. That's right, dessert week! Sweet treats are always welcome in my kitchen. I bake a great deal of cakes, cookies, biscuits, tarts; sweet or savoury. You name it, I'll make it. I thoroughly enjoy baked goods except for apple crumble; I hate apple crumble! We all deserve treats from time to time so here's a quick recipe to get you baking in your very own kitchen thanks to Rachel's . There are lots of simple recipes you can try on their website and I've already chosen what I'll be baking next, this Salted Caramel Malt Cake. So, if this peach and passion fruit mousse recipe doesn't get you in the mood for this week's challenge, I don't know what will.


Preparation time: 1 hour and overnight to set

Ingredients:

3 sheets gelatine
4 tbsp boiling water
450g Rachel’s fat free peach Passionfruit yogurt
Juice of 1 lemon
200g whipping cream
4 ripe peaches, skinned and sliced or 420g can of tinned peaches, pureed

Method:

1.Begin by breaking the gelatine into a bowl and add the boiling water and mix. Leave to completely dissolve.
2.Add the yogurt and lemon juice to the warm gelatine and mix thoroughly. Pour into a container or cover and leave to set in the refrigerator overnight.
3.To make the mousse whip the set yogurt with the cream using an electric whisk. Whip until soft peaks are formed and the mixture is glossy without lumps.
4.Layer the mousse into serving glasses alternating with the peach puree.
5.Return the layered mousse to the fridge to chill for approximately 40 minutes. This will allow the mousse to set and the bubbles to form.

Tip: Always add cold liquids to warm gelatine to ensure good setting properties

Serves: 4
PER SERVING (200g): 219 Kcal, Protein 5.8g, Carbs 18.4g, Sugar 18.2g, Fat 13.3g, Sat Fat 8.4g, Fibre 1g, Salt 0g COST PER SERVING (200g): £0.51 P


Till next time.
Nokhuthula xo

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