====== Peach Mousse ======

=== Description ===

This mousse uses traditional techniques to create a fruity flavor.

==== Overall composition ====

  * FRUIT PURÉE 59.9%
  * HEAVY CREAM 36% FAT 19.5%
  * SUGAR 12.1%
  * EGG WHITES 7.4%
  * GELATIN POWDER 220 BLOOM 1.1%
  * OVERALL COMPOSITION 100%

==== Step 1 ====

**Whipped cream**
  * Composition 195 g 100%
  * Heavy cream 36% fat 195 g 100% 
  * Expansion when whipped 250%

== Technique ==

  - Whisk the cream (40°F or 4°C) at medium speed until its texture becomes light and frothy.

==== Step 2 ====

**Standard Italian meringue**
  * Composition 234 g 100%
  * Sugar 125 g 53.5%
  * Water 33 g 14%
  * Egg whites 76 g 32.5%
  * Expansion when whipped 380%

== Technique ==
  - Mix the water and sugar in a saucepan, cook them at 245°F (118°C) and combine them with the beaten egg white.
  - Whisk using a mixer at medium speed until cool (approx. 86°F or 30°C).

==== Step 3 ====

** Standard mousse**
  * Composition 1000 g 100%
  * Gelatin powder 220 Bloom 11 g 1.1%
  * Peach purée 199 g 19.9%
  * Peach purée 400 g 40%

  * Standard Italian meringue 195 g 19.5% 
  * Whipped cream 195 g 19.5% Expansion when whipped 180%

=== Technique ===

  - Sprinkle the gelatin onto the smaller portion of [fruit] purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated.
  - Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, then combine it with the second portion of purée (40°F or 4°C). Homogenize with a mixer.
  - Combine approximately one third of the fruit purée with the Italian meringue, then start mixing with a whisk to assimilate their textures.
  - Add the rest of the fruit purée, fold it in with a spatula and finish off by gently adding the whipped cream in such a way that the mix remains light and frothy.
  - Pour immediately.