White chocolate mousse with caramelized peaches

Name: White chocolate mousse with caramelized peaches
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 2 sheets Gelatine; 150 g white couverture; 300 g Whipped cream; 1 can(s) (425 ml; separation weight: 240 g) Peaches; 75 g Sugar; 7-10 Tbsp Caramel threads and mint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

2 sheets Gelatine
150 g white couverture
300 g Whipped cream
1 can(s) (425 ml; separation weight: 240 g) Peaches
75 g Sugar
7-10 Tbsp Caramel threads and mint

Directions

1
Soak gelatine in cold water. Chop the chocolate coating. Heat 100 g cream, melt the chocolate coating in it. Squeeze the gelatine, dissolve in the chocolate cream. Pour into a bowl, chill for 20-30 minutes until the mixture has almost cooled down.
2
Whip 200 g cream until stiff, fold into the chocolate cream in two portions. Smooth the mousse and refrigerate for about 2 hours. Drain the peaches. Collect the peach juice while doing so. Cut the peaches into slices. Caramelise the sugar in a pan until golden. Turn the peaches in it. Pour in 150 ml of the collected juice and simmer for 2-3 minutes on a low heat. Let it cool down, cut the mousse into cams with 2 tablespoons.
3
Caramelise the sugar in a pan until golden. Turn the peaches in it. Pour in 150 ml of the collected juice and simmer for 2-3 minutes on a low heat. Let it cool down, cut the mousse into cams with 2 tablespoons. Serve with caramel peaches. Decorate with caramel threads and mint
4
2 1/2 hours waiting time