Fresh peach mousse, a dessert by Karlos Arguiñano

How to make a creamy, light and very refreshing peach mousse.

Ingredients · Servings 4

2 melocotones amarillos grandes
2 hojas de gelatina neutra
200 mililitros de nata líquida para montar
50 gramos de azúcar glas
20 mililitros de agua caliente
hojas de menta para decorar

Method · {'@type': 'Duration', '@value': 'P0DT0H25M0S'}

Pon la gelatina a remojo en agua fría durante 5 minutos.
Pela y trocea los melocotones y ponlos en el vaso de la batidora (reserva medio para el final). Tritura hasta obtener un puré.
Pon 20 ml de agua caliente en un cazo. Introduce la gelatina escurrida y, cuando se funda, añádela al puré de melocotón. Mezcla bien.
Pon el azúcar glas en un bol grande. Incorpora la nata muy fría y móntala con la batidora de varillas hasta que esté compacta. Añade el puré de melocotón (reserva 4 cucharadas) y mezcla con movimientos envolventes.
Reparte la mousse en 4 vasos o copas (dejando espacio libre por arriba). Pon en cada vaso una cucharada de puré de melocotón. Deja que cuajen en el frigorífico durante 2-3 horas.
Pela y corta en daditos el melocotón reservado. Cuando la mousse de melocotón fresco esté bien cuajada, rellena el vaso o copa con los daditos de melocotón. Decora con una hojita de menta.

With its smooth, airy texture, this reinvented classic fresh peach mousse harnesses the full flavor of seasonal fruit to create an elegant and incredibly easy-to-make dessert. It requires no complicated techniques or a long list of ingredients, making it perfect for both special occasions and everyday enjoyment.

Karlos Arguiñano shows us the best tricks for achieving the airy and light texture characteristic of this French dessert. So, if this is your first time trying this recipe at home, don't worry! Follow the step-by-step instructions and the tips below to discover that it's much easier than it seems to achieve a perfect result even on your first try.

2 large yellow peaches
2 sheets of unflavored gelatin
200 milliliters of whipping cream
50 grams of icing sugar
20 milliliters of hot water
mint leaves for decoration

Hydrate with gelatin

Soak the gelatin in cold water for 5 minutes.

Prepare the peach puree

Peel and chop the peaches and put them in the blender (reserve half for later). Blend until you get a puree.

Mix the peach and the gelatin

Put 20 ml of hot water in a saucepan. Add the drained gelatin and, when it has melted, add it to the peach puree. Mix well.

Whip the cream and mix with the fruit

Put the icing sugar in a large bowl. Add the very cold cream and whip it with an electric mixer until stiff peaks form. Add the peach puree (reserve 4 tablespoons) and mix with gentle folding motions.

Divide into glasses and let cool

Divide the mousse among 4 glasses or cups (leaving some space at the top). Place a spoonful of peach puree in each glass. Let them set in the refrigerator for 2-3 hours.

Decorate and enjoy the dessert

Peel and dice the reserved peach. Once the fresh peach mousse has set, fill the glass or cup with the diced peach. Garnish with a mint leaf.

Tips and tricks

Puree the peach completely until there are no lumps. For a finer texture, pass it through a fine-mesh sieve to remove any remaining fibers or skin.

Use ripe peaches for a more flavorful mousse. Just make sure they aren't too soft so they maintain a good texture and are easier to handle.

For the cream to whip properly, it's best to keep it in the refrigerator until the last minute. You can even chill the bowl and beaters for a few minutes beforehand. This helps achieve a more stable and airy texture.

One of the most common mistakes when making mousse is overmixing. Incorporate the purée into the cream with gentle, slow folding motions to avoid losing the air that gives the dessert its characteristic lightness.

This recipe improves in texture after a few hours of resting. You can prepare the fresh peach mousse in the morning or even the day before and keep it in the refrigerator until serving time.

Can I use peaches in syrup?

Yes, although the flavor will be sweeter and less fresh. If you use canned peaches in syrup, drain them well before blending to prevent the mousse from becoming too runny.

How long does it keep?

The mousse keeps perfectly for 2 days in the refrigerator. Always keep it covered to prevent it from absorbing odors from other foods.

Can this mousse be frozen to make an ice cream dessert?

Yes, of course. Because it contains whipped cream and gelatin, ice crystals won't form, and it will have a very creamy texture.

However, only freeze the mousse and assemble it in the glasses with the biscuit before serving; if you freeze them with the base, it will lose its crispness.