Peach Mousse with Kawakawa Crumble
This a very luxurious mousse, made even more delicious with a topping of kawakawa crumble.
Helen TurnbullChef
- prepare
- cook
- 2-4 servings
- Moderate
Photo credit:Captured by Friday
Helen Turnbull is chef and owner of Paraparaumu restaurant 50:50, where she focuses on beautiful seasonal food. Here, she shares a recipe that makes the most of her love for Golden Queen peaches.
This recipe uses dried, ground kawakawa leaves. To make your own, take freshly picked, holey kawakawa leaves and remove any stems. Place the leaves in one layer in a dehydrator and dehydrate until crisp. This can also be done with the power of the sun or in a low temperature oven. Once dry, place the leaves in a spice grinder (or use a mortar and pestle), and grind until fine.
Ingredients
- For the peach mousse:
- 50g honey
- 300g peeled, diced Golden Queen peaches
- 500g cream
- 4g gelatine (2 leaves)
- 115g whole eggs (about 2 size 7 eggs)
- For the kawakawa crumble:
- 150g butter, at room temperature
- 150g caster sugar
- 150g brown sugar
- 150g ground almonds
- 150g flour (gluten free flour works here too)
- 2 tsp ground kawakawa leaves (see instructions for how to make your own)
Instructions
- Place the honey and peaches in a sauté pan. On a low heat slowly cook the mix down until it weighs 115g.
- Add the cream. On a medium heat bring the cream and peach mix up to 80 degrees.
- While this is heating up soak 2 leaves of gelatine (4g) in cold water.
- Whisk the eggs together in a bowl. Whisk in to cream and peach mix. Heat to 82 degrees while whisking. Remove from the heat.
- Squeeze out the gelatine leaves to remove the water and whisk the gelatine leaves into the cream.
- Pass through a sieve. Cool in a covered container in the fridge overnight. The next day whip to soft peaks.
- For the kawakawa crumble, start by heating the oven to 170C, fan bake.
- Cream together the butter and caster sugar, using a stand mixer with a paddle attachment, until the sugar has dissolved (this will take about 10 minutes on high speed). Alternatively, use a hand mixer or a wooden spoon to cream the butter and sugar, though this will take longer!
- Fold the brown sugar, almonds, flour and ground kawakawa into the butter and sugar mixture.
- Spread evenly over a baking paper-lined tray. Bake for 20 minutes, then cool. Place in a food processor and pulse until it looks like breadcrumbs.
- When it's time for dessert, scoop some peach mousse into small bowls. Scatter some kawakawa crumble on top and serve with roasted Golden Queen peaches.
