This mousse uses traditional techniques to create a fruity flavor.

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.