Peach Mousse Cake

The Peach Mousse Cake is a delicious and refined dessert, perfect for summer days. Here’s how to prepare it with an Italian touch.

Ingredients

• 250 g dry biscuits
• 100 g melted butter
• 500 g fresh peaches
• 200 ml whipping cream
• 150 g sugar
• 12 g gelatine sheets
• Juice of 1 lemon
• A few drops of vanilla extract
• Fresh or canned peaches for decoration
• Mint leaves for decoration (optional)

Preparation

1. Start by finely crushing the dry biscuits and mixing them with the melted butter until you obtain a homogeneous mixture.
2. Line the bottom of a springform pan (preferably 22-24 cm in diameter) with parchment paper and evenly spread the biscuit mixture, pressing well to create a compact base. Place in the fridge for at least 30 minutes.
3. Meanwhile, peel the peaches, cut them into pieces and blend them with a mixer to obtain a purée.
4. Soak the gelatine sheets in cold water for about 10 minutes.
5. In a saucepan, heat part of the peach purée with the sugar and lemon juice, without bringing it to a boil. Squeeze the gelatine and add it to the warm mixture, stirring until completely dissolved.
6. Once the mixture is lukewarm, add the remaining peach purée and the vanilla extract.
7. Separately, whip the cream until firm and gently fold it into the peach mixture, being careful not to deflate it.
8. Pour the mousse over the cooled biscuit base and let it rest in the refrigerator for at least 4 hours, until fully set.
9. Before serving, decorate the cake with slices of fresh or canned peaches and, if desired, add mint leaves for a touch of freshness.

Trivia

This cake is a variation of the classic no-bake cheesecake and the peach mousse makes it particularly suitable for the summer months. In Italy, it is traditional to use seasonal fruit, so fresh peaches in summer are the ideal choice for an optimal result in terms of taste and aroma.