Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Peach and Nectarine Mousse

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Peach and Nectarine Mousse

    A rich, light, smooth and creamy mousse flavoured with peaches and nectarines.

    • Preparation time: 40 minutes, plus minimum 3 hours setting
    • Total time: 3 hours 40 minutes 60 minutes 60 minutes 60 minutes 40 minutes

    Serves: 4


    • 3 each ripe peaches and ripe nectarines, peeled and stoned
    • 1 x 10g sachet gelatine
    • 2tbsp Kirsch
    • 300ml Waitrose Double Cream
    • 3 medium eggs and 2 egg yolks
    • 55g caster sugar
    • The raspberry sauce
    • Caster sugar, to taste
    • 250ml raspberries


    1. Cut the fruit into small pieces and purée in a food processor or liquidiser until smooth.
    2. Sprinkle the gelatine into a cup containing 4 tbsp warm water. Stir until it has soaked up the water. Place the cup into a pan of barely simmering water and stir until it has dissolved. Strain into the fruit purée, add the Kirsch and mix.
    3. Lightly whip the cream until just floppy and not too thick. Fold into the purée.
    4. Place the eggs, egg yolks and sugar into a mixing bowl and place over a pan of simmering water. Whisk until the mixture is light and thick enough to leave a ribbon trail for 10 seconds when the whisk is lifted out of the mixture. Place the bowl on top of a bowl of chilled water or ice cubes, until the mixture is cool, then gently fold in the fruit purée. Pour into a serving dish or mould and chill until set. Decorate with whipped cream.
    5. To prepare the sauce, place the raspberries in a food processor or liquidiser and process until smooth, sieve. Stir in sugar to taste. Serve with the mousse.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This recipe contains lightly cooked eggs and is therefore not suitable for the very young, pregnant women, the elderly or those with weak immune systems.


    To make a peach and nectarine brulée, peel 4 peaches and 4 nectarines, cut into pieces and place in the base of a heat-proof serving dish. Cover the fruit with a layer of amaretti and then with 500ml crème fraîche. Sprinkle with demerara sugar and place under a hot grill until caramelised.

    Notes on ingredients

    Ensure the eggs are at room temperature. For the best flavour make the day before.


    Average user rating

    3 stars