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Clemente

Clemente Jacques

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Peach Ice Mousse

40 mins
Low
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The flavor of this dessert is balanced, not so sweet and if super fresh. The combination of the cookie with the creaminess of the mousse is perfect.
Learn more about Clemente Jacques

Ingredients

8 portions
  • 1 can peach in syrup, Clemente Jacques ®
  • 1 package Marie biscuit
  • 1 tablespoon butter
  • 2 packages cream cheese
  • 4 tablespoons syrup
  • 300 milliliters whipping cream
  • 1 on gelatin powder, (extra firm 2 envelopes)
  • raspberries, to decorate

Preparation

Place in a blender the whole can of Peaches in Clemente Jacques ® syrup with only a little of the syrup.
Add the cream cheese, the cream to beat and blend until it is all integrated.
Hydrate the envelope of grenetina in 2 tablespoons of hot water and pour it into the blender, re-liquefy.
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 biscuit to form the crust type pay in a large mold or individual molds.
Pour the mixture into the mold, refrigerate for at least 3 hrs.
To unmold a wet knife passes the edges of the mold.
Garnish with slices of peaches in Clemente Jacques® syrup and raspberries and whipped cream.

PRESENTATION

Decorate with fruits of your choice.

TIPS

Prepare one day before and keep covered in the freezer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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