Peach Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 4 ripe Peaches
- 100 grams sugar
- 6 sheets gelatin
- 200 grams Whipped cream
- 300 grams Yogurt (0.1% fat)
- 4 sprigs Peppermint
Preparation steps
Briefly blanch the peaches in hot water. Halve the peaches and remove the seeds. Cut the flesh of one peach into columns and set aside for the garnish. Cut the remaining peaches into small pieces and puree in a blender. Heat the peaches with the sugar, stirring constantly.
Soak the gelatin in cold water. Squeeze and add the gelatin to the peach puree. When the gelatin has dissolved, remove the puree from the heat and allow to cool, stirring occasionally.
Whip the cream. Fold the yogurt into the peach mixture and carefully add the cream. Pour the mixture into cups and chill in the refrigerator for 2-3 hours until solid.
Briefly plunge the cups in hot water up to the brim immediately before serving. Rinse the peppermint with cold water, shake dry and pluck off the leaves. Serve the mousse garnished with peach slices and mint.
