Peaches n' Cream Mousse Pie

Name: Peaches n' Cream Mousse Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons powdered gelatin; 283 grams heavy cream, cold and whipped to soft peaks; 454 grams sliced frozen peaches, thawed; 198 grams sugar; 85 grams cold water

Peaches n' Cream Mousse Pie might be just the dessert you are searching for. This gluten free recipe serves 8. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 243 calories. A mixture of water, heavy cream, peaches, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 6 hours.

Instructions

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Baking Paper

Oven

Aluminum Foil

Remove weights and liner, turn pie, and bake until the bottom crust is a golden brown, about 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pie shell from oven and allow to cool completely.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Place the cold water in a small bowl and sprinkle the gelatin slowly over the top. Stir to ensure that the gelatin is fully hydrated and there are no lumps. Set aside to bloom.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

In a medium saucepan, combine the peaches (including any juice from thawing out) and sugar and stir over medium heat, stirring occasionally. Bring the peaches to a simmer and allow them to continue cooking until they are fork tender, about 20 minutes.

Ingredients you will need

Peach

Juice

Sugar

Equipment you will use

Sauce Pan

Remove the pot from the heat.

Equipment you will use

Pot

Add the gelatin mixture and cook, stirring, until completely dissolved, about 1 minute.

Ingredients you will need

Gelatin

Pour the contents of the pot into a blender and blend until completely smooth, about 1 minute. Press the puree through a fine mesh strainer and discard solids. Set the puree aside and allow it to cool to room temperature or cool it over an ice bath, whisking as it cools to prevent the gelatin from setting up.

Ingredients you will need

Gelatin

Ice

Equipment you will use

Sieve

Whisk

Blender

Pot

Once the puree is at room temperature, stir one quarter of the whipped cream into the puree to lighten it.

Ingredients you will need

Whipped Cream

Add all but 2 ounces of the remaining whipped cream (reserve the rest for decoration) and fold it into the puree mixture.

Ingredients you will need

Whipped Cream

Pour the mousse into the cooled pie shell. Refrigerate for at least 2 hours to allow the gelatin to set up. Pipe remaining whipped cream on the top just before serving.

Ingredients you will need

Whipped Cream

Pie Crust

Gelatin