Fruit Blender Summer Mousse

Serves 6-8 servings

ingredients


For the peach + lavender mousse: 

  • 3 cups fresh, sliced peaches, skin removed (or 2 15 oz. cans peaches in juice)
  • 1/2 cup peach nectar (can substitute orange juice)
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 teaspoon culinary grade dried lavender (optional)
  • 2 1/2 teaspoons powdered gelatin (1 packet)
  • 1/2 cup cream
  • 1/2 teaspoon salt

For the strawberry + basil mousse: 

  • 3 cups fresh, sliced strawberries (can sub frozen)
  • 2 tablespoons granulated sugar (optional, adjust based on sweetness of fruit)
  • 1/2 cup water or preferred juice
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons honey
  • 12 fresh basil leaves, gently smashed to release oils
  • 2 1/2 teaspoons powdered gelatin (1 packet)
  • 1/2 cup cream or half & half
  • 1/2 teaspoon salt
instructions


  1. To make the peach + lavender mousse: Drain the peaches if using canned, and add to a blender. Set aside.
  2. Add the peach nectar, lemon juice and honey to a small saucepan over low heat. Stir to combine and warm gently until honey is melted into the mixture. Add the lavender and bring to a simmer. Turn off the heat and let the lavender steep for 15 minutes.
  3. Strain the lavender from the juice mixture and return the liquid to the saucepan. Sprinkle the gelatin over the liquid and let sit for 5 minutes to soften.
  4. While the gelatin is softening, add the cream and salt to the blender and blend until smooth, about 1 minute.
  5. Warm the peach liquid and gelatin over low heat, stirring until the gelatin has dissolved. With the blender on low, slowly add the gelatin mixture to the blended peaches and blend for another minute.
  6. Divide the mousse mixture between 6-8 serving dishes and place in the refrigerator to set. If layering, you'll need to wait until the peach mousse is mostly set (1-2 hours) before making the second layer of strawberry mousse.
  7. To make the strawberry + basil mousse: Add sliced strawberries to the (clean) blender. If strawberries are underripe or unsweet, add 2 tablespoons of sugar. Set aside.
  8. Add the water or preferred juice, lemon juice and honey to a small saucepan over low heat. Stir to combine and warm gently until honey is melted into the mixture. Add the basil leaves and bring to a simmer. Turn off the heat and let the basil steep for 15 minutes.
  9. Strain the basil from the mixture and return the liquid to the saucepan. Sprinkle the gelatin over the liquid and let sit for 5 minutes to soften.
  10. While the gelatin is softening, add the cream and salt to the blender and blend until smooth, about 1 minute.
  11. Warm the liquid and gelatin over low heat, stirring until the gelatin has dissolved. With the blender on low, slowly add the gelatin mixture to the blended strawberries and blend for another minute.
  12. Divide strawberry mousse mixture amongst the already filled and set serving dishes. Refrigerate to set, at least 2 hours.
  13. Serve chilled with whipped cream and fresh mint for garnish.