Peach Mousse Cake

Peach Mousse Cake is a delicious and refined dessert, perfect for summer days. Here’s how to prepare it with an Italian twist.

Ingredients

• 250 g of dry biscuits
• 100 g of melted butter
• 500 g of fresh peaches
• 200 ml of whipping cream
• 150 g of sugar
• 12 g of fish gelatin (sheet gelatin)
• Juice of 1 lemon
• A few drops of vanilla essence
• Fresh or canned peaches for decoration
• Mint leaves for decoration (optional)

Preparation

1. Start by finely chopping the dry biscuits and mix them with the melted butter until you get a homogeneous mixture.
2. Line the bottom of a springform pan (preferably 22-24 cm in diameter) with parchment paper and evenly spread the biscuit mixture, pressing well to create a compact base. Refrigerate for at least 30 minutes.
3. Meanwhile, peel the peaches, cut them into small pieces, and puree them with a blender.
4. Soak the sheet gelatin in cold water for about 10 minutes.
5. In a saucepan, heat a portion of the peach puree with the sugar and lemon juice, without boiling it. Squeeze the gelatin and add it to the warm mixture, stirring until completely dissolved.
6. Once the mixture is lukewarm, add the rest of the peach puree and vanilla essence.
7. In a separate bowl, whip the cream until it is firm and gently fold it into the peach mixture to avoid deflating it.
8. Pour the mousse over the cooled biscuit base and let it rest in the refrigerator for at least 4 hours, until it has set completely.
9. Before serving, decorate the cake with slices of fresh or canned peaches and, if you like, add some mint leaves for a touch of freshness.

Curiosity

This cake is a variation of the classic cold cheesecake and the peach mousse makes it particularly suitable for the summer months. In Italy, it is traditional to use seasonal fruit, so fresh peaches in the summer are the ideal choice for the best flavor and aroma.