Peach and Gin Mousse

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Peaches and gin go hand in hand. When I made my first jar of Peach Jam with Gin I discovered peaches and gin go hand in hand. Obviously, when I started to look for an idea of a peach dessert, I immediately thought of gin addition.

I wanted a high concentration of peach taste in a light, refreshing treat for hot days and the mousse idea appealed to me at once. All the recipes I saw or knew called for cream, yogurt, cream cheese or egg whites, but I decided to stick to the basics: fruit, gin and gelatin. The result was an irresistible explosion of peach flavour, with a slightly sharp note due to the gin addition. This cooling dessert reminded me of a sorbet, but softer, neater and rather for adults.

TIP: The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller,   powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use here the amount of gelatin which sets 300 ml/about 10 oz liquid. (The whole mousse mixture has a more than 300 ml, so the mousse will be firm but not hard).

Preparation: 10 minutes+ a couple of hours in the fridge

Ingredients (serves 3 – 4):

4 very ripe peaches (about1/2 kg)

2/3 tablespoon powdered gelatin (you can use of course leaves, the amount necessary to set 300 ml liquid; this way you will obtain a “moussy” texture, see the TIP above)

juice from 1/2 lemon

100 ml gin

Put the peaches in boiling water for two minutes. Take them away with a slotted spoon and place immediately in cold water. After a couple of minutes the peel will come off easily with fingers.

Remove the stones and mix the fruit with the gin in a food processor.

Dissolve the gelatin in a couple of tablespoons of warm water and add to the peach mixture.

Mix well for 1 minute.

Pour the still liquid mousse into individual bowls and place in the fridge for a couple of hours.

It will keep in the fridge for several days.

Published by Sissi

22 Replies to “Peach and Gin Mousse”

  2. Does the gin give a strong taste to this? I am already imagining how this would taste like, I havent tried something like this.

    1. Hi Raymund, it doesn’t really taste like peach and gin cocktail. 100 ml gin was the best amount for me to make the mousse sharper, but without an alcohol taste (50 ml was not enough for example). Of course it depends on personal preferences… You might try first with 50 ml per 1/2 kg peaches.

    2. It is very simple indeed! If you add more gin it will be almost like having a cocktail!

    1. Thanks, Greg. It’s very flattering! (On the other hand you might substitute gin with any other alcohol of your choice…).

  5. Sissi, this looks fantastic! I was expecting a very complicated recipe, but it looks doable even for a novice like me. Too bad you are not my neighbor, cause I would just walk by so we can enjoy the mouse together on the front porch!

    1. Hi, Jeno! Thank you very much! I am happy you like this recipe and, yes, it’s really easy. You should try it! You are always welcome to have a peach mousse at my house 🙂

  6. Wow, this looks so fantastic – and I’m really surprised there’s no egg whites in it?! Just 3 ingredients for such a delicious looking result… looks a bit like a soft sorbet – I can only imagine the taste of the peaches… I’m guessing it must be incredible with mango too! 🙂

    1. Thank you, Charles! I didn’t want any egg whites or other “shape keeper” and frankly the consistency is the one of a prefect mousse. Sometimes laziness leads to very interesting discoveries… Mango sounds like a wonderful idea, thank you for the suggestion.

  7. Hi Sissi! I don’t know what happen to this year but haven’t tried yellow peaches this year yet (had some white ones). Your Mousse looks delicious – look at the beautiful yellow color. Do you think it works without gin? I know, the whole purpose here is to eat peach with gin, but kids and I don’t take gin…(I’m the 3rd kid here). Love your square bowl!

    1. Hi Nami, thank you! I really love these bowls, I have bought lots of them and they are so small I can indulge in small desserts without feeling guilty 😉 Of course it works without gin! My purpose was to create a peach mousse without egg whites or other “filler”. I have added the gin just because I love mixing alcohol with fruit. Gin doesn’t change really the taste here, it makes it only sharper, so I am sure it will taste great without any alcohol! Let me know if you try it! It’s a completely guiltless treat 🙂

        1. You will hardly taste it (although a bit more than me who is used to peaches with gin) but your head will maybe turn if you have problems with alcohol. I don’t think you will get drunk! Maybe just dizzy 😉

  8. What a great idea! Hope you don’t mind but since peaches here are super expensive and I’m not a fan of gin, I’m going to tweak it a little with my passionfruit jam and vodka =D … I wonder if it’ll even work.

    1. Thank you Ping! Your idea sounds wonderful! I am sure your mousse will taste even better. When I saw how easy it was, I also planned to make it with other fruits. If your idea works, maybe I’ll buy the very expensive passion fruits and try it too! (I wonder if, since you have cooked the passion fruit its pectin will not transform the whole thing into a jelly… but it’s worth trying! the taste will be great, no matter what texture you obtain).

  9. I am really, REALLY, loving the idea of a mousse right now: it is incredibly hot where I live and this just looks so cool and refreshing! We’ve got peaches in abundance here, too: I made a batch of spiced rum peach jam last week. I’m thinking peaches and gin are on this week’s menu. 🙂 Thanks always for your unique posts!

    1. Thank you, Laura, for the compliment! The mousse is very refreshing, but even on colder days (like we have now in Switzerland) it is a very good idea of a light dessert after a heavy meal. Spiced rum peach jams sounds delicious. I have never combined peaches with rum (yet!).

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