Peach & Apricot Mousse Cake - Our recipe with photos - Meilleur du Chef
A delicious, light dessert with the gorgeous colours of a summer sunset! Try Chef Philippe's exclusive creation and follow our step-by-step, illustrated method.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
Ingredients
- 125g water
- 50g unsalted butter
- 100g flour
- 2 whole eggs
- Salt
- 200g whipping cream with 35% fat content (30 + 170)
- 1/2 vanilla pod
- 30g castor sugar
- 2g gelatin (1 sheet)
- 100g mascarpone
- 6 gelatin sheets (3 + 3)
- 125g Capfruit white peach purée
- 125g Capfruit apricot purée
- 150g Swiss meringue (75 + 75)
- 150g whipped cream (125 + 125)
- 200g Zéphyr white chocolate couverture
- 100g Mycryo cocoa butter
- Fat-soluble orange colouring
- 200g Capfruit apricot purée
- 3g gelatin (1.5 sheets)
- 3 big apricots or 6 frozen apricot halves
- 80g castor sugar
- Gold flakes
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