Coconut Mousse with Roasted Golden Queen Peaches



Mousse Ingredients:
1 can coconut cream
1 ½ tbsp gelatine
¼ cup cold water
1 tbsp icing sugar
1 ½ cups cream
200g white chocolate

Peaches Ingredients:
6 Golden Queen Peaches
60g butter
1 tbsp honey
½ tbsp vanilla essence
Extra coconut chips toasted for garnish


Preheat the oven to 180 degrees. Cut the peach flesh away from the stones and place in a roasting tray. Cut the butter into small cubes and place over the top of peaches with the honey and vanilla essence. Cook the peaches until they are starting to soften then turn the oven to grill to finish the peaches. Continue to cook until they are starting to caramelise and then remove from the oven and set aside. To make the mousse, sprinkle the gelatine over the cold water and leave for a few minutes. Whip the cream and the icing sugar together until thickened and set aside. Heat the coconut cream in a pot to a simmer, pour over the white chocolate in a bowl to melt. Mix through to completely melt the white chocolate. Add the soaked gelatine and continue to mix until it is all combined. Allow the mix to cool to room temp before folding in the whipped cream. Place the mousse into glasses or individual moulds or a large bowl. Set in the fridge. Once the mousse has set, top with the peaches and extra toasted coconut.


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