Peach-ice cream mousse eggs

Peaches, Water, Erythritol, Lemon, Gelatin, Mascarpone, Cream, Egg white, Erythritol, 85% chocolate, Gelatin

Let it stand: 40 min, Mix: 3 min, Heat on the stove: 1 min, Cooking: 5 min, Freeze: 5 h, Let it stand: 40 min, Heat on the stove: 5 min, Mix: 10 min, Let it stand: 15 min, Whisk with a mixer: 7 min, Mix: 5 min, Cooking: 10 min, Freeze: 12 h, Cooking: 10 min, Chill in the refrigerator: 4 h

From the ingredients listed in the recipe, you will get 8 eggs.

Preparation of Peach Filling

For the filling, we will need peach puree (80 g). If you are using fresh or frozen peaches, prepare them in advance.

Soak the gelatin (2 g, 220 bloom) in water (12 g) for 30-40 minutes.

Mix the peach puree with the sweetener (5 g) and lemon juice (5 g). Pour the mixture into a saucepan and heat until boiling, simmering for 30 seconds.

Then remove from heat and add the swollen gelatin, stirring well until smooth.

Transfer the puree to a piping bag and distribute it into molds using a half-sphere mold with a diameter of 2.2-2.5 cm.

Freeze the fillings for 4-5 hours.

If you do not plan to use them immediately, transfer them to a container lined with parchment paper, so the half-spheres do not touch each other, and place them in the freezer.

After freezing the fillings, before preparing the mousse, connect the half-spheres by trimming their bases slightly for evenness. Smooth the seam with your fingers to ensure adhesion.

Preparation of Ice Cream Mousse

Make sure all the ingredients are at room temperature and the filling for the mousse is already frozen in the mold.

First, we will need 20% cream (36 g) for the gelatin. Pour the gelatin (7 g, 220 bloom) over the cream and let it sit for 30-40 minutes to swell.

Prepare the cream cheese (130 g). Make sure you have a mousse mold that can be placed on a board. Also, prepare a piping bag of the appropriate size (35-50 cm).

Heat the 20% cream (50 g) in a saucepan until boiling, then remove from heat and add the sugar-free white chocolate (40 g).

Mix well until smooth. After that, add the swollen gelatin and mix again thoroughly.

Fold in the cream cheese and vanilla paste (0.5 g).

You can use a spatula or blend it a little with an immersion blender until smooth.

Transfer the mixture to a bowl, cover with plastic wrap in contact, and let it cool to a gel-like consistency. This will take about 15 minutes.

Mix the egg white (70 g, pasteurized) with erythritol (55 g), beating with a mixer on medium speed for 5-7 minutes until you get a glossy and stable meringue.

Add one-third of the meringue to the cream cheese mixture and gently fold it in from the bottom up. Then add the remaining meringue and gently combine both mixtures again.

Assembly and Decoration

Fill the mold with mousse just over halfway and tap it well to remove air bubbles. Place the frozen filling in the center and add mousse to fill the mold completely.

Freeze the dessert for 12-14 hours. After that, remove it from the mold. If there are any uneven edges, gently smooth them with your hands.

If the mousse starts to thaw, it is better to return the dessert to the freezer to firm up again.

Prepare the chocolate glaze according to one of the recipes attached below.

If you will glaze later, wrap each dessert in plastic wrap or place it in a container lined with parchment paper to ensure they do not touch, and cover with a lid. Store frozen for up to a month.

When glazing, carefully insert the frozen “egg” onto a skewer and dip it into the glaze to completely coat it.

If there are any uneven spots, repeat this action.

Let the glaze set slightly, then insert the skewer with the egg into a foam base wrapped in plastic. Glaze the remaining eggs.

Thawing occurs in the refrigerator for 3-4 hours, preferably covered with a lid.