RinQuinQuin Mousse by Catherine Weinling https://www.facebook.com/PepitesandCo
For 8 people
250 gr of peach pulp
8 sheets of gelatin + 40 gr of water
200 gr whole cream (40%) Elle & Vire
½ lemon juice
27 gr of RinQuinQuin
200 gr of sugar + 70 gr of water
4 egg whites
1 confectioner's thermometer
1 pastry bag
1 socket diameter 20
Ants will enjoy the summer to prepare and freeze their peach pulp for the winter. The cicadas, they will have to accommodate other fruits ...
Cut the 8 sheets of gelatin into small pieces, add 40 g of water, set aside.
Fit the cream very cold in whipped cream, film on contact, book
in the refrigerator.
Peel 2 or 3 peaches (250 gr), preferably white, mix, warm in a saucepan. Out of the heat add the rehydrated gelatine, mix well with a whisk, add ½ lemon juice and RinQuinQuin, reserve.
Fit the whites into the beater.
In parallel, prepare the sugar "at the boulé". In a heavy-bottomed saucepan, put 70 grams of cold water, add 200 grams of sugar, make sure the sugar is completely dissolved without any spilling on the edges of the pan, use the confectioner's thermometer to turn and stop cooking at 117 ° C. ° C.
Immediately pour the sugar over the firm whites, continue beating at full speed for 2 to 3 minutes, you may have just made your first Italian meringue, well done! Let it cool.
Mix the peach pulp into the whipped cream and add the meringue.
Arrange with the pocket in verrines or any other container of your choice. Let refrigerate for at least three hours.
Decorate with peach cut in julienne (thin strips) and some fresh almonds.
Here, RinQuinQuin is served with Kerala spice speculoos and iced chocolate in summer and warm in winter. We like texture combinations - crunchy, creamy, silky - and the acidulous balance - sweet, bitterness.
Good tasting !