Peach Ice Cream Mousse

Clemente Jacques
The flavor of this dessert is balanced, not too sweet and super fresh. The combination of the cookie with the creaminess of the mousse is perfect.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 can canned peaches, Clemente Jacques ®
  • 1 package María cookies
  • 1 tablespoon butter
  • 2 packages cream cheese
  • 4 tablespoons syrup
  • 300 milliliters whipping cream
  • 1 envelope unflavored gelatin powder, (extra firm 2 packets)
  • raspberries, for decoration
Preparation
40 mins
0 mins
Low
  • Place the entire can of Clemente Jacques ® canned peaches in a blender with just a little of the syrup.
  • Add the cream cheese, heavy cream, and blend until everything is combined.
  • Soak the packet of gelatin in 2 tablespoons of hot water and pour it into the blender, blend again.
  • Grind the cookies in a food processor or in a plastic bag with the help of a rolling pin.
  • Melt the butter and mix it with the crushed cookies to form the pie crust in a large mold or individual molds.
  • Pour the mixture into the mold, refrigerate for at least 3 hours.
  • To unmold, run a wet knife around the edges of the mold.
  • Decorate with slices of Clemente Jacques ® canned peaches, raspberries, and whipped cream.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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