Peach and Strawberry Verrines

I'm really liking the idea of desserts in individual cups. It's beautiful to see layers defined behind the clear glass cups! Weirdly enough, in Australia, it's strawberry season during winter while my foreign friends insist that strawberry is definitely a summer fruit. I would've been ok if peaches were also a winter fruit but sadly, it is a summer one so it made it impossible to use fresh peaches in this recipe for me... so I opted for the canned varieties and I guess it was alright but, I'm so sure it would've tasted a lot lot nicer with fresh stone fruits! What a shame!

Peach and Strawberry Verrines

Recipe adapted from Tartelette

Serves 4

For the peach puree:

1 teaspoon powdered gelatin
1 tablespoon cold water

1 cup (200gr) peaches, peeled and pitted diced small

juice and zest of a lime

2 tablespoons (25gr) sugar

1. Sprinkle the gelatin over the water and reserve. 

2. Process the peach dices with the lime juice and zest and the sugar until completely processed. 

3. Heat the mixture in a medium saucepan set over medium heat until it starts to bubble. Add the gelatin and stir until it is completely melted. 

4. Remove from the heat and let cool to room temperature. Divide evenly among 4 glasses. Refrigerate until set. 

For the peach mousse:

1/2 tablespoon gelatin
2 tablespoons water
3/4 cup (130gr) peaches, peeled and pitted, diced small
2 tablespoons (25gr) sugar
1/2 cup (125ml) heavy cream, cold

1. Sprinkle the gelatin over the water and reserve. 

2. In the bowl of a food processor, puree the peaches until completely smooth. 

3. Place the puree and the sugar in a medium saucepan set over medium heat and heat until it bubbles. Add the gelatin and stir until completely dissolved. Let cool to room temperature. 

4. When the mixture starts to set, whip the heavy cream to soft peaks and gently fold it in the fruit mixture. Divide evenly among the glasses. Refrigerate until set.

For the strawberry topping:

1/2 teaspoon gelatin

2 teaspoons water

3/4 cup (115gr) fresh strawberries, halved

1 tablespoon of sugar (or to taste)

splash of lemon juice

1. Sprinkle the gelatin over the water and reserve. 

2. In the bowl of a food processor puree the strawberries with the sugar and splash of lemon juice until completely smooth. 

3. Heat that mixture in a small pan set over medium high heat and cook until it bubbles. Stir in the gelatin and stir until it dissolves. Remove from the heat and let cool to room temperature. Divide it on top of the peach mousse and refrigerate until set.