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%

Whipped cream

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

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

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%

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

** 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%

1. 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.
2. 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.
3. Combine approximately one third of the fruit purée with the Italian meringue, then start mixing with a whisk to assimilate their textures.
4. 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.
5. Pour immediately.