Chefkoch@Shanghai

This Italian desert is also known as “Bellini mousse”. Use fresh peaces and cool Prosecco wine in summer to prepare this wonderful finish for a romantic dinner - for example for Chinese Valentine’s day (七夕节).

Ingredients

• 2 ripe peaches (桃子)
• 2 tbsp peach liquer (桃子酒)
• 40g icing sugar (糖霜)
• 4 egg yolk (蛋黄)
• 200 ml liquid cream (奶油)
• 150 ml Prosecco wine (葡萄气泡酒)
• 4 pcs. of white Jello (吉利丁)
• 100g raspberries (覆盆子莓)

Preparation

Prepare Jello in cold water. Peel peaches and process in blender until smooth, adding 3 tbsp of peach liquer. Stir egg yolk and icing sugar until mixture is smooth and creamy.

Fold peach into egg cream and stir. Then slowly add Prosecco wine, stir until you receive a smooth and even mixture. Lightly heaten Jello until liquid and stir into peach-prosecco creme. Refridgerate creme for at least one hour.

Once the creme starts to become jelly, whip liquid cream until stiff and gently fold into peach cream. Spoon into wine glasses and refridgerate for at least 2 hours. Puree raspberries prior to serving and cover mousse with it - Finished!

Step-by-step with photos