Velvety Peaches and Cream Mousse

Whoa whoa whoa – it’s already AUGUST, guys. What in the world…! What have you all been up to this summer? Hopefully some fun in the sun and also social distancing…as long as you’re enjoying yourself and keeping healthy, it’s the best we can be and do right now!

Who would have thought we would work from home all summer? It’s been a blessing, though, because I wouldn’t be able to put in as much time as I do cooking, baking and building a fun blog to go along with it! This summer – well at least lately – has been intensely humid! The last thing I want to be doing is turning the oven on, unless I’m baking something incredible ;). The last few recipes I’ve posted have been oven-free, no-bake recipes just for that!

This time I’ve been inspired by seasonal fruit – peaches! I thought I bought nectarines after I made this recipe, thinking I made a mistake, so I went to buy peaches again…finding out that I did indeed buy peaches the first time around lol. Peaches are ~fuzzy~, nectarines are not, more smooth – duly noted. They taste similar, but nectarines are a bit more sweeter (stems from the word, nectar). I think this recipe would be great with either though!

This recipe uses a handful of ingredients, all you need is time in the fridge. You’ll need milk of your choice; I used coconut milk because it’s richness helps with the absence of using something heavier like half & half and I also used a bit of almond milk for the topping (more on this later). Then just 3 peaches, some simple syrup and gelatin powder makes this all come together. All together it will make at least four shallow glasses or ramekins depending on the size.

The mousse is made in two sections:

2/3 of the filling will be solely peach mousse: blending peaches, part of the coconut milk, simple syrup and gelatin powder) You let this sit in the fridge for at least 1.5 hours or until it’s fully set, while you make your top 1/3 layer.
The top layer will be blending the remaining coconut milk, an optional second choice of milk (like almond – or you can use the full coconut milk), honey and the last bit of gelatin powder. This is poured on top of your first section and set it again in the fridge.

This recipe is pretty filling even for one serving, likely because it’s using full fat coconut milk. Feel free to alter the milk content as you prefer – I love the richness of coconut milk though because it gives the mousse an umph! I would love to serve this at a BBQ or for a birthday where you can serve single portions. Or you could probably make this in a cake tin and slice it cake-like! Enjoy it, friends!