Salted caramel mousse with roast peaches (Mousse caramel beurre salé et pêches rôties)

This a contemporary French dessert and it’s fashionable to serve it in a glass.

• serves

  6

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 2 tbsp icing sugar
• 3 ripe peaches, halved and stone removed
• 100 g caster sugar
• 400 ml thin cream
• 80 g salted butter, cut into cubes
• 2 egg yolks

Chilling time: 2 hours

Instructions

Place the icing sugar in a heavy-based frying pan and top with the peach halves, cut-side down. Cook over medium heat until the sugar starts to caramelise. Cover the pan, reduce the heat to low and cook for 15 minutes or until the peaches are caramelised and tender. Remove from the heat and set aside to cool.

Meanwhile, place the caster sugar in a medium heavy-based saucepan over medium heat. Cook, shaking the pan occasionally until the sugar is golden and caramelised.

At the same time, heat 100 ml of the cream in a small saucepan until just hot.

When the sugar has caramelised, reduce the heat to low and very carefully pour the cream onto the caramel, shaking the pan a little to help combine (I wear light rubber gloves for this step to avoid burning myself). Whisk the salted butter into the caramel.

Transfer about 2 tablespoons of the caramel into a small bowl and set aside for garnishing.

Whisk the egg yolks into the remaining caramel in the pan until well combined. Transfer to a bowl to cool, then refrigerate until chilled.

Whip the remaining 300 ml cream until firm peaks form, then fold in the very cold caramel. Spoon the salted caramel mousse into a piping bag.

Spoon half a peach into 6 glasses. Pipe the salted caramel mousse on top of the peaches and drizzle a little of the reserved caramel on top. Refrigerate for at least 1 hour before serving.

Note

• This dessert take a little time and skill to make. If you are an inexperienced cook allow plenty of time to make it and for it to set.

Taste le Tour with Gabriel Gaté starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.