This dessert is a refreshing and elegant combination of soft peach purée, light and creamy mousse, and the delightful crunch of toasted pine nuts. The process begins by grilling peaches with cane sugar, which enhances their natural sweetness and adds a subtle caramelization. Blended into a smooth purée, the peaches form the fruity base of this dessert.
The mousse itself is rich yet light, prepared by combining egg yolks, sugar, and flour, then slowly tempering the mixture with lime-infused milk for a subtle citrus twist. The final touch comes from folding in whipped cream, creating a soft and airy texture that complements the tangy peach layer.
Toasted pine nuts bring a contrasting crunch and a slightly nutty flavor, while a slice of peach on top adds a visual appeal, making this dessert both beautiful and flavorful. The dish is best served chilled, making it an excellent option for a refreshing treat on warm days.
| 8 | 1,5h | Easy |
|---|---|---|
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Ingredients
- 850 gr. peaches
- 250 gr. milk
- 200 gr. fresh cream
- 70 gr. sugar
- 15 gr. flour
- 10 gr. pine nuts
- 3 egg yolks
- 1 lime
- cane sugar
Method
- Peel the peaches, cut them in half, and sprinkle them with cane sugar.
- Grill them in the oven for 20 minutes, then blend until smooth.
- In a bowl, beat the egg yolks with the sugar, then add the flour, continuing to beat until the mixture is soft and smooth.
- Grate the lime zest, add it to the milk, and bring the milk to a boil.
- Once boiling, take about one glass of the hot milk and mix it well with the egg mixture. Pour the egg mixture back into the remaining milk and cook for 3-5 minutes, stirring, until the mixture thickens after the milk starts boiling again.
- Whip the cream and keep it chilled in the fridge.
- Toast the pine nuts in a small pan until golden.
- Once the milk and egg mixture has completely cooled, gently fold in the whipped cream.
- Fill half of each glass with the peach purée, then top with the mousse.
- Garnish with toasted pine nuts and a slice of peach, and serve cold.