Peach mousse with Grappa
Wash, pit and dice the peaches. Put them in a bowl with 1.5 dl Grappa, 20 g of powdered sugar and lemon zest and leave to macerate in the refrigerator for at least 1 hour.
Soak jelly sheets in cold water for about 10 minutes.
Sift the ricotta into a bowl, add the sugar and 2-3 tablespoons peach juice. Whisk the mixture until it is smooth and velvety.
Remov the jelly sheets from water and squeeze them well. Melt them over low heat in a saucepan with the remaining Grappa.
Once melted, add the ricotta and mix well.
Spread the peaches on the bottom of a cup, cover with mousse and let cool in the fridge for at least 3-4 hours. Just before serving, decorate with a few mint leaves and a slice of peach.
Recommended Grappa:
PO' di Poli Secca
Link to recipe:
http://dolcizie.blogspot.it/2011/08/mousse-di-pesche-alla-grappa.html
- Ingredients:
300 g ricotta
2 dl Grappa
150 g powdered sugar
350 g peaches
10 g jelly sheets
Mint leaves
Lemon peels - Author:
- Sara, blog Dolcizie
- Typology:
- Dessert
- Preparation time:
- About 20 minutes and 3 hours rest in the fridge
- Notes:
