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Soft Peach Mousse In Crepe Flutes

Budget.Gourmet's picture
Ingredients
For the mousse
  Unflavored gelatin 1 1⁄2 Tablespoon (1 1/2 Envelopes)
  Orange juice 1⁄2 Cup (8 tbs)
  Frozen peaches 20 Ounce (1 Package, Without Added Sugar, Almost Completely Thawed)
  Sugar 1⁄4 Cup (4 tbs)
  Light rum 3 Tablespoon
  Low fat vanilla yogurt 16 Ounce
  Fresh raspberries 1⁄2 Pint (For Garnish)
  Mint leaves 1 Tablespoon (For Garnish)
For the crepes
  1% milk 1⁄2 Cup (8 tbs) (Or Skimmed)
  Egg 1
  Vanilla 1⁄8 Teaspoon
  Unbleached all purpose flour 1⁄2 Cup (8 tbs)
  Non stick vegetable spray 1 (Such As Pam Spray)
  Egg white 1 , lightly beaten
Directions

Prepare the mousse In a small saucepan, sprinkle the gelatin over the orange juice.
Once the gelatin granules have softened, bring the mixture to a boil over medium heat, stirring until the gelatin has melted.
Remove the pan from the heat and set it aside to cool while continuing with the recipe.
In a food processor fitted with a steel chopping blade, or in a blender, puree the frozen peaches with the sugar until completely smooth.
Add the rum and orange juice-gelatin mixture and blend.
Spoon the yogurt into the mixture and process just until combined.
Scrape the mousse mixture into a medium-size bowl, cover, and refrigerate overnight until firm.
prepare the crepes Combine the milk, egg, and vanilla in a small bowl.
Gradually whisk in the flour, stirring until smooth.
It should be the consistency of heavy cream.
If not, add a little more milk.
Let the batter stand for 10 minutes.
Spray an 8-inch nonstick skillet with vegetable spray and heat over medium-low heat.
Stir the batter.
Fill a coffee measure (2 tablespoons) with batter, and pour it onto one side of the skillet, removing the pan from the heat with your other hand as you do this.
Rotate the pan so the batter will spread evenly.
Return the skillet to the heat, and cook the crepe for about 1 minute, or until the sides begin to brown and leave the sides of the pan.
Loosen, if necessary, with a knife and lift up an edge carefully with your fingers.
Flip the crepe over.
Cook 20 seconds on the second side.
Flip the crepe onto paper towels.
Spray the pan for each crepe.
Proceed in the same manner for the remaining batter, separating the crepes with wax paper or paper towels.
Preheat your oven to 350°F.spray six 8 ounce pyrex custard cups with nonstick vegetable coating.
Place a crepe in each cup.
They will form scalloped tart shells.
Bake in the preheated oven for 15 minutes or until golden brown.
Remove the cups and let the crepes cool for 5 minutes.
Remove the shells carefully and invert.
Brush the bottoms of the shells with beaten egg white.
Place the inverted shells directly onto the oven rack.
Bake for 1 to 2 minutes or until the shells are very crisp.
Watch closely so they do not burn.
Remove and let cool.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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