- August 25, 2014 at 11:05 pm #345837mosParticipant
3 large peaches or nectarines
1 tsp peach liqueur (optional)
2 tbs plus 2 tsp granulated sugar, divided use
Pinch ground cardamom
3/4 cup heavy cream, divided
2 large egg yolks
tiny pinch of salt
Remove the pit from one of the peaches and cut the flesh into chunks (no need to peel). In a blender with a small jar attachment or a small food processor, puree the peach, adding a tsp or so of water if necessary to achieve a smooth puree. Strain it through a medium-fine strainer into a measuring cup. You should have between 1/4 and 1/3 cup. Set aside.
Peel and pit the remaining two peaches and cut the flesh into small bite-sized pieces, about 1/2 inch on a side. Place in a bowl and add the liqueur if using. Sprinkle with 2 tsp of the sugar and stir. Cover with plastic wrap and let sit for 30 minutes at room temperature or up to 3 hours refrigerated.
Heat 1/4 cup of the cream in a small 1-quart heavy saucepan just until bubbles start to form around the edge of the pan.
Whisk together the peach puree, egg yolks, 2 tbs of sugar, and salt in a small heatproof bowl. Add the hot cream in a slow stream, whisking until combined. Transfer mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This can take anywhere from 5 to 10 minutes. Resist the urge to turn the heat up or you’ll risk scrambling the egg.
Pour the custard through a fine sieve into a bowl. Let cool (you can place the bowl in a larger bowl filled with ice water to cool the mixture faster).
Beat the remaining 1/2 cup of cream in a small bowl using a hand mixer (most stand mixers are too large for this amount of cream) just until stiff peaks begin to form.
Fold the cream into the peach custard mixture: Begin by adding a heaping spoonful of the whipped cream into the peach custard base. Gently stir the cream in to lighten the mixture. When mixed, add about a third of the remaining whipped cream to the peach base. Scrape the spatula through and under the custard, and fold that over onto the cream. Turn the bowl 90 degrees and repeat. Keep turning the bowl and folding the two elements into each other until they are well combined. Repeat with about half the remaining whipped cream. The mixture will be lighter and the mixing easier. Repeat with the remaining whipped cream.
Cover the mousse with plastic wrap and refrigerate for thirty minutes or more, until mousse has stiffened slightly.
To serve, spoon about an eighth of the mousse mixture into each of two parfait glasses or wine glasses. Using a slotted spoon, top the mousse with a spoonful of the peaches. Continue layering the mousse and peaches, ending with a small spoonful of peaches. (You should have enough for 4 or 5 layers, depending on the size glass you’re using.
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