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Clemente

Clemente Jacques

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Peach Ice Mousse

40 min
Easy
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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 servings
  • 1 can of peach in syrup Clemente Jacques ®
  • 1 package of Maria cookie
  • 1 soup spoon of Butter
  • 2 packages of cream cheese
  • 4 spoonfuls of syrup
  • 300 milliliters of whipping cream
  • 1 on of 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.
    Calories
    170
    kcal
    8.5%
    Carbohydrates
    9.6
    g
    3.2%
    Proteins
    0.8
    g
    1.5%
    Lipids
    14.9
    g
    23%
    Fiber
    0.0
    g
    0.0%
    Sugar
    4.0
    g
    4.5%
    Cholesterol
    54.1
    mg
    18%
    Esha
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