FEATURE RECIPE
White peach mousse with white peach and raspberry salad

White peach mousse with white peach and raspberry salad

Serves 6



6   white peaches, halved and stones removed
1 tbsp   lemon juice
110 gm (½ cup)   caster sugar
80 ml (1/3 cup)   Cointreau
1½ leaves   gelatine (titanium strength), softened in cold water
250 ml (1 cup)   pouring cream
125 gm   raspberries


1 Coarsely chop 3 peaches, toss in lemon juice and process in a food processor with sugar and ¼ cup Cointreau until smooth, then transfer to a bowl.
2 Heat ½ cup peach mixture in a small saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Fold gelatine mixture into remaining peach mixture and refrigerate for 10 minutes or until starting to set.
3 Whisk cream until soft peaks form, fold through peach mixture, divide among 6 small serving bowls and refrigerate for 3 hours or until set.
4 To serve, thinly slice remaining peaches and place in a bowl. Drizzle peaches with remaining Cointreau, add raspberries and toss to combine. Arrange peach and raspberry salad over mousse and serve immediately.


RECIPE Gourmet Food Team PHOTOGRAPHY Chris Court STYLING Emma Knowles


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