Daring Bakers January Challenge - Biscuit Joconde Imprime/Entremet

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Peachy Mousse

Creamy, scrumptious yet light-as-feather dessert makes a refreshing finish to a special meal. Enjoy!

 Prep time : 20-30 min + chilling

(Serves 3-4)

Ingredients:

For bottom layer:

1 tablespoon cold water

1 teaspoon gelatine

2 tablespoon lemon juice

3 tablespoon sugar

1 teaspoon vanilla sugar

180 gram peach puree

For top layer:

2 tablespoon cold water

1 ½ teaspoon gelatine

3 tablespoon sugar

150 gram peach puree

150 ml cream

 Method:

For bottom layer:

In small bowl place gelatine; pour over cold water and leave for 3-5 minutes.

Place peach puree, lemon juice, sugar and vanilla sugar into saucepan; heat up over medium heat. Once bubbling, turn off heat and add gelatine; stir until dissolved.

 Let it cool for a bit then pour in to serving glasses and leave in a fridge to set.

For top layer:

In small bowl pour cold water over gelatine, leave for 3-5 minutes.

Place peach puree and sugar into saucepan; heat it up over medium heat until sugar is dissolved. Turn off the heat and add gelatine, stir until dissolved. Allow it to cool and gelatine to start to set.

Whip cream until soft peaks then fold in peach puree into the cream. Pour over bottom layer and refrigerate until set.