Amaretto mousse with roasted peaches

 

Amaretto Mousse

Makes 5 portions

 

80ml Amaretto

¼ vanilla pod scraped

5g lemon juice

10g castor sugar

40g egg yolks

170 ml double cream

50g meringue (25g egg whites, 25g sugar)

1 leaf of gelatine

 

Warm the amaretto, vanilla and lemon juice, meanwhile whisk the sugar and egg yolks together and mix with hot liquid. Dissolve the soaked gelatine in the warm mixture and pass through a fine sieve and leave the mixture to cool. Semi-whip the double cream and fold into the amaretto mix and then gently add the meringue, pipe into plastic lined metal rings or ramekins. Finally pipe the cold chocolate filling (see below) into the middle and place into the freezer until ready for spraying.

 

Chocolate for the Spray Gun

220g dark chocolate

110g cocoa butter or vegetable oil

 

Melt the dark chocolate and the cocoa butter in the microwave until hot.

 

Chocolate filling (for the centre of the mousse)

90g castor sugar

80ml water

10g glucose

30g cocoa powder

50g dark chocolate buttons

30g double cream

 

Boil the water, sugar and glucose together then add the cocoa powder and re-boil the mixture then add the chocolate buttons and double cream and chill until required.

 

Roasted Peaches

4 ripe peaches

50g unsalted butter

50g dark brown sugar

100g Amaretti biscuits

 

Cut the peaches in half and remove the stone, then place onto a baking tray and sprinkle the dark brown sugar, diced butter and crushed amaretti biscuits on top of the peaches and bake in the oven at 180ºc until soft and cut the peaches in half and arrange next to the Amaretto mousse with the peach cooking liqueur.