Peach Mousse Torte
I get them in the Russian Store called Net Cost Market, they sell these in bulk. They are delicious and store well too. Love them.
loaf pan, plastic wrap
Heavy Whipping Cream
tea biscuits or ladyfingers
To make Fruit Puree
5large ripe peaches
depending on how sweet they are add sugar or honey, I added 1/4 cup honey
1 whole star anise
juice of one lemon
Wash peaches, remove the pit and slice them, and cook them with honey, star anise and lemon juice on medium heat, stirring occasionally, especially in the beginning stir more frequently, once they become soft, let them simmer for another 10 minutes. Remove from heat and let cool a bit, remove anise star and process in the blender or food processor, strain through a fine mesh sieve and reserve for later use. Store in the fridge. You can use fruit puree as a sauce with your ice cream, in your yogurt or you can make delicious mousse.
Fruit puree can be made ahead of time. Once ready to use, make sure you bring the puree to room temperature.
120grams/ 4 1/4 oz granulated sugar
pinch of salt
Place the egg whites, sugar and pinch of salt in a clean bowl of your mixer and place it over a pot of simmering water, whisking constantly, until egg whites get too hot to touch, you want the sugar to dissolve and bring the egg whites to a safe temperature for use. Once your egg whites get hot to the touch, continue whisking for about 2 more minutes, then remove from heat and using a hand or a stand mixer and whip it on high
until it is stiff and it has cooled off , but don’t over beat them as they will get grainy. Once they lukewarm it is fine to stop beating.
16grams/0.6oz -about 1tbl gelatin
Using a small dish or a cup, bloom gelatin in the water for about 5 minutes, then either place it over a simmering water and stir until dissolved, or I use microwave, 1/2power setting for 5-10 seconds, until dissolved, but watch it carefully so it doesn’t boil or gets very hot.
Let cool slightly until ready to use
Heavy Whipping Cream
about 180gram/6.4oz, or a 1 1/2cup heavy whipping cream
Using a mixer or a whisk, whip the cream until soft peaks are formed
Folding the Mousse and Layering the Torte
Line the loaf pan with plastic wrap
At this point you should have prepared
Fruit puree, Swiss meringue, and Dissolved gelatin
Add dissolved and slightly cooled gelatin to the room temperature fruit puree, gently fold in swiss meringue and then fold in whipped heavy cream.
Layer mousse into the prepared pan that you lined with plastic wrap. Start with mousse and then alternate layers of vanilla tea biscuits or graham crackers or ladyfingers. Finish with a layer of mousse. Cover with plastic wrap, give the pan a little tap and refrigerate overnight.