Peach Mousse with Cinnamon Crunch

5 from 2 votes

Peach Mousse with Cinnamon Crunch

Peach Mousse with Cinnamon Crunch is one last dessert with the fresh peaches of summer. Cold and creamy with a cinnamon crunch topping, it goes with any meal from the fanciest to the most informal.

Prep Time40

Chilling Time3

Total Time3 40

Course: Dessert

Cuisine: American

Keyword: Cinnamon Crunch, Mousse,, Peach Mousse

Servings: servings

Calories: 437kcal

Author: Helen S. Fletcher

Ingredients

Cinnamon Crunch

1/2 cup dark brown sugar (100 grams)
1/4 cup granulated sugar (50 grams)
1 tablespoon cinnamon
4 tablespoons unsalted butter, melted (58 grams)
1 teaspoon vanilla extract

Peach Mousse

1/4 cup amaretto liqueur*
1 tablespoon gelatin
2 pounds ripe peaches (910 grams)
1/2 cup granulated sugar (100 grams)
3/4 cup heavy cream
*water may be substituted + 1 teaspoon almond extract

Instructions

Cinnamon Crunch

Preheat the oven to 350°F. Line a quarter sheet pan or a 9x13” pan with parchment paper. Spray with a non-stick baking release. Set aside.
Combine the brown and granulated sugar with the cinnamon, mixing well.
Add the vanilla to the melted butter (rewarm if it has solidified) pour over the cinnamon-sugar mixture and blend together. This will not be crumbs. It is more of a thick paste. Spread it evenly over the parchment paper.
Bake for about 15 to 20 minutes until the center looks dull and is set. Do not over bake.
Cool completely. Break into crumbs.

Peach Mousse

Combine the amaretto or water plus almond extract and the gelatin, stirring to mix. Set aside to bloom.
Peel the peaches either with a vegetable peeler or my preferred method of adding them to boiling water for 1 to 2 minutes. Plunge into cold water. Remove skins, split the peach along the equator and remove the stone. In either case, break the peach into several pieces and place in the processor.
Process until pureed, scraping down as necessary until smooth. Remove to a medium size bowl and stir in the sugar.
Microwave the gelatin for about 8 seconds or until liquified and warm. Immediately, stir into the pureed peaches. Refrigerate for several hours until the mixture begins to thicken. Stir the peaches from time to time to make sure they are thickening evenly.
At this point, whip the cream until medium peaks form. Do not over whip or it will be difficult to fold the cream into the peaches.
Fold the cream into the puree. Divide among the glasses or ramekins. I used 6- 6 ounce servings. Refrigerate to set at least 6 hours or overnight.
These can be served as is or add the cinnamon crunch just before serving. These can be held in the refrigerator for 3 days.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Peaches don't have a strong profile so it is important that they are well ripened.

I reduced the amount of cream normally used to help intensify the peaches.

If you are concerned about the alcohol in the amaretto liqueur, boil it for a minute to burn off the alcohol making it just a flavoring. If you still don't want to use it, substitute water plus 1 teaspoon almond extract.

To avoid buying a large bottle of amaretto, just use the small individual bottles that are used on airlines. They are available in some grocery stores as well as liquor stores.

You will have cinnamon crunch left over it can be used over ice cream, it's great on a cream cheese topped bagel, or make my Cinnamon Crunch Rolls where I first used this topping. Or just eat it like I do!

Nutrition