Peach Mousse : I hit the blender a can of peaches with the syrup (I booked one half for garnish), 1 box of 200g of cream, 1 box of 395g condensed milk, juice of 1 lemon (or 2 lemons if another quality smaller) and 6g (or 1/2 envelope) unflavored gelatin prepared according to package directions. Then took it to freeze until firm. Fresh and delicious!
☆What a delicate and delicious looking dessert! "Light Peach Sakura, one of the signature pieces at Bonheur. A domed light peach mousse with a sakura infused chocolat blanc centre, resting on a piece of butter pound, with a pâte sablée disc as a base.