Ingredients

Dosage for 6 people
4 fish
300 ml panna fresca
1 lemon
100 g zucchero a velo
100 g zucchero
10 g gelatina in fogli
For decoration
fish and fettine qb
100 ml panna fresca

1-Let’s prepare our delicious peach mousse cake. First we soak the gelatine in a bowl full of cold water.

2-Peel the peaches and cut them into pieces.

3-Put the chopped peaches, lemon juice and sugar in a tall, narrow container, blend everything using an immersion blender until you get a puree.

4-We whip the cream and icing sugar in a large bowl.

5-When we have obtained a very firm mixture, add the peach puree and incorporate it, always mixing with an electric whisk, to make the cream homogeneous and smooth.

6-We squeeze the gelatine and melt it in a saucepan on the heat.

7-Add it to the cream and mix until completely absorbed.

8-Pour and level the mixture inside a springform cake pan with a diameter of 20 centimetres, then let it rest in the fridge for at least six hours.

9-When serving, whip the cream for decoration, very cold from the fridge, and put it in a piping bag with a star tip. Decorate the surface by forming tufts of cream along the entire edge of the cake. Finish by inserting peach slices into the tufts of cream.

10-We bring to the table, cut into slices and enjoy our delicious and fresh peach mousse cake!