Michel CHAPOUTIER

La recette de Marius

Almond mousse and roasted peaches

Almond mousse and roasted peaches

Preparation: 20min. + 2 hours fridge
Cooking time: 15 min.

Serves 8

50cl milk 
4 eggs
2 gelatine sheets
100g caster sugar
150g ground almonds
4 peaches
1 tbsp brown sugar
1 tbsp olive oil
1 tbsp slivered almonds


Cook the milk in a saucepan, stir in the almonds and leave it to infuse for 15 minutes.
Soak gelatine in a bowl of cold water.

Separate the eggs. Beat the egg yolks and sugar until pale. Pour the warm milk slowly into the egg yolks and stir. Return to the saucepan and cook over low heat, stirring constantly. Remove from heat as soon as the cream is thick. Add the gelatine drained and whisk until dissolved. Set aside to cool.

Peel peaches, slice into 4, remove the stone, place them on a baking dish. Drizzle with olive oil, dust with brown sugar and sliced almonds. 
Grill until lightly brown (3 to 5 minutes depending on the power of the oven grill).
Set aside to cool.

Beat the egg whites with a pinch of salt until a thick froth. Slowly fold the egg whites into the almond cream. Pour the mousse into small pots or cups. Refrigerate for 2 hours.

When the mousse is thick and glossy, place a quarter of a roasted peach on each mousse. To serve with white Marius.


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