Ingredients:
300 grams of peaches in syrup
juice of 1/2 lemon
210 grams of sugar
250 ml of cream
3 claras
Preparation
First, process the peaches with the syrup and lemon juice until you get a puree. Apart beat the whites until stiff. Then add the sugar little by little until you get a very firm meringue and reserve.
Take the cream and add it to the peach puree and stir. Serve in glasses decorated with fresh mint leaves.
At what point and in what way should the meringue be mixed with the puree? Thanks.
The meringue is to accompany the mousse. Just to give it a sweeter side.
IT SEEMS TO ME THAT YOU ARE MISSING JELLY WITHOUT FLAVOR OR I'M WRONG
Hello!! Thanks for the recipe… is it missing or not gelatin? I'll do it anyway ... I'll tell you later !! Thanks again
Hello, and do you leave the egg whites raw? or when is cooking, you see that it is dangerous to eat raw eggs (white or yolk) due to salmonella
I have doubts about the meringue ...
How does he need something to make something like gelatin a bit hard or did I lose myself ??????
Well, very good but it seems to me that they have to see the level of sugar that they are adding to the dessert, remember that the syrup of the peach is sweet enough and because the gelatin is due to the level of thickness we want in a mousse The mixture is perfect and is carried out according to step by step, a perfect thickness will be achieved.
Thank you very much and enjoy yourself ………
It seems to me that the collapiz is missing to give the consistency to the mousse or I am wrong ... also the preparation is not very clear as seen in the photo.
For me it lacks unflavored gelatin, otherwise it will not have the consistency as shown in the photograph. Those who have that doubt add 5 Grs. approximately hydrated in 35 cc of water, so it will be more consistent.
emm he forgot to put the meringue and the jelly xD hahaha xD