Peach Mousse Verrines

You know you have a craving for cold desserts when you keep making Panna Cottas, Jellos and Bavarian Cream Desserts! And this is exactly what is happening to me these days. Weirdly enough, I am not the one who would enjoy anything cold not because I don't appreciate cold food/desserts, but because the very tiny bite of it gives me a bad sore throat! Probably I am allergic to cold food, you think? I wonder how I bore the December cold when I was in London!? However, these days, I am not giving the slightest hoot about my sore throat and I seem to be only concerned with my taste buds! Ah yes, I am enjoying cold desserts since they are feeling like heaven in the mouth!

Well, today's post is obviously about the Peach Mousse Verrines, which I found on Tartelette's Blog. They look so deliciously that I thought to myself I had to try this. The sad part of it, though, is I made them for a lunch at my boyfriend's and normally, we, Hindus, do not consume gelatine, [but evil me, do!] so I had to use agar agar! 

I must say agar agar and me just became friends on Sunday! Usually I'd refrain from using it, because it doesn't give the same result that gelatine would, it'd give a rather more solid-like texture! It worked quite well and maybe I'll use it again in the near future! 

Back to the subject of this post, the peach, in my opinion, gives both a very sweet and tangy touch to this dessert! I really liked the middle layer, the mousse which was super light! And the strawberry layer was exquisite! Strawberries are more readily available these days than they were years ago [In Mauritius]. I'm thinking of making this dessert again with gelatine, because in my opinion the agar agar does the trick only and only when you cannot use gelatine! 

So get your aprons on, make this dessert and impress everyone! 

Makes 12 shots or 4 tumblers/ramekins

  • Measuring Spoons (an absolute must have)
  • Measuring Cups (or Electronic Kitchen Scale)
  • Blender
  • Stove
  • 4 ramekins or 12 shots
  • Stand Mixer
  • Egg Carton


For the Peach Puree:
  • 1 tsp powdered gelatine
  • 1 tbsp of water
  • 1 cup peaches, peeled, pitted and diced
  • juice and zest of a lime
  • 2 tbsp of sugar

For the Peach Mousse:
  • 1/2 tbsp of powdered gelatine
  • 2 tbsp of water
  • 3/4 cup of peaches, peeled, pitted and diced
  • 2 tbsp of sugar
  • 1/2 cup of heavy cream, cold

For the Strawberry Topping:
  • 1/2 tsp of powdered gelatine
  • 2 tsp of water
  • 3/4 cup of fresh strawberries, halved
  • 1 tbsp of sugar
  • Splash of lemon juice


Make the Peach Puree:
  • Sprinkle the gelatine over the water and set aside. 
  • In a blender, process the diced peaches, the lemon zest and juice and sugar until finely pureed.

  • Gently boil the mixture in a saucepan set over medium heat.
  • When it starts to bubble, remove from heat and add the dissolved gelatine.
  • Quickly stir to thoroughly dissolve the gelatine.
  • Let cool to room temperature.
  • Divide equally among glasswares.

  • Refrigerate until set.
Make the Peach Mousse:
  • Sprinkle the gelatine over the water and set aside.
  • In a blender, process the peaches and the sugar until smooth.
  • Pour the mixture in a saucepan and let gently boil. 
  • When it starts to bubble, take the saucepan off the heat and add the gelatine, stir quickly to dissolve.
  • Set the mixture aside and allow to cool to room temperature.
  • Meanwhile, using your stand mixer, whisk the heavy cream for 3 minutes or until soft peaks are formed. 

  • In a bowl, gently fold the cream into the pureed peach.
  • Divide equally among the glasswares. (over the pureed peach layer..of course!)
  • Let refrigerate until set.
Make the Strawberry Topping:
  • Sprinkle the gelatine over the water. Set aside.
  • Combine the strawberries, the lemon juice and the sugar in a blender, whiz until smooth.
  • In a saucepan, allow mixture to gently boil on medium high heat, until bubbles start to pop. 
  • Remove from heat and mix in the gelatine.
  • Stir quickly to dissolve the gelatine and allow to cool to room temperature.
  • Divide among the glasswares (on top of the peach mousse) and let refrigerate until set.
*Drumrolls* That was incredibly easy!

Happy Dessert-Ing!

  • Like I've already mentionned, I have used agar agar. And if you want to use agar agar to then susbtitute for equal amounts. [I'd suggest a little less though, like 1-2g less, to make it for creamy instead of solid-like.] Ditch the water, add a little bit of the puree to the agar agar powder, mix well and when the puree (the major amount, which is being boiled) is bubbling, add the agar agar mixture to the saucepan. Let boil for another 30 seconds. Remove from saucepan and let cool.

  • If you are using agar agar you do not have to refrigerate, because agar agar sets at room temperature.
  • I've also used canned peaches which worked fine! But next time, I'll try these with fresh peaches!
  • And a little bit of passion fruit to the mousse as well!
  • Finally, I made sure I bought excess strawberries to pep it up on the finish line! 
My shots are ready to go!


  1. Lovely recipes :)

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  2. Peach mousse Verine, looks beautiful and love it. thanks for linking to recipes with fruit event. I am your newest follower

  3. It's my pleasure Swathi ;) it was my first, you must have noticed!! haha!!

    Oh, thank you very much ;) Im pleased ;)


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