Bellini Mousse

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	2 hrs 50 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak gelatin in water. Finely puree the peaches with the peach liqueur. Beat the egg yolks and 40 g powdered sugar with the mixer to a thick white cream, stir in the peach puree. Dissolve the gelatine dripping wet over a mild heat and stir into the cream. Then stir in the prosecco and keep the mixture in a cool place until it starts to gel.
Whip the cream until stiff and fold it carefully into the mixture. Fill into 6 wine or champagne glasses and cool again for at least 2 hours.
Puree the raspberries with 20g powdered sugar, pass through a sieve and before serving, pour over the mousse to create a mirror, garnish with lemon balm.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.