Peach mousse

Submitted by enr on 30 Aug 2011
350 g soft peaches (free of stones)
90 g sugar
25 g of water
250 g pastry cream
2 tbsp rum
1 tbsp lemon juice
50 g egg white
Puree peaches together with lemon juice, 50 g sugar and rum. In a small saucepan put water with the remaining 40 g of sugar and let it boil for two minutes. Shake hard snow egg whites and add to the end of a stream of slightly cooled syrup until the mixture is cool. Beat the cream and mix it with egg whites, only stirring with a spoon. Add the peach puree and stir for a while. Musat surround the spillage in small bowls and put in the freezer for 60 minutes or in the refrigerator for 3 hours. Decorate before holding with slices of fruit of your choice.
0 users
30 Aug 2011


Petya, 50 g protein roughly how many eggs meet?

Well, depends on the size of the egg, but I think that two proteins on average egg weight is normal. I'm sorry but I really mete and suggested this recipe to a protein in weight, actually if 5 grams more or less will not hurt the recipe.

I loved this recipe, it is accurate, errors will not occur when making passes Bookmark