nectarine mousse kanten

 

Finally I'm back to Italy for my holidays. Thirty-five degree. A possible murder if I don't have something refreshing. And seems I'm not the only one looking for that!

Here is plenty of melons, every kinds of plums, summer apples and pears, so many different type of peaches... Now all the trees are empty for full tables. The nature is blow up, a rainbow of scents fill up the air all around you. And you feel to be in the heaven, just have to choose.

What to do so? My mother was complaining for too many ripe nectarine for just three of us. Actually, yep, four plateau are quite a lot...

Lets do a peach mousse kanten! But because this hot weather makes me quite nervous maybe a pick of calming herbs like camomile can give us the right touch. Sniffing them, smells seems working very good together.

Peaches are plenty of vitamins, full of sugars, and good source of minerals and quite good source of proteins, nutritive and low cal. They are perfect summer here.

This dessert, is about the Soil transformation. The nature is quite Yin so maybe need to have a balance meal before. And remember to eat less during the hot days.

{ingredients}

{peaches}

 10 small organic nectarine
few pinch of fine unrefined sea salt

 {camomile}

  1/4 cup organic camomile flowers

[possibly no petals]
3/4 cup water

5 g circa Rapunzel agar agar flakes

{technique}

{camomile}

Bring to boil the camomile flowers and the water, let boil for 5 minutes that strain, sprinkle the agar over the infusion, stir well and stand while you prepare the peaches.

Than bring again to boil for 5 min on a medium heat, stirring until agar is dissolved.

{peaches}

Wash and drain the fruits, diced and place in a heavy pan with salt, cook for 6-7 minutes on medium heat and blend with an hand blender or puree mashing them.

{kanten mousse}

Add to the peaches puree the infusion whisking. Test purring some puree on a plate if the agar is working. Leave to set in a big one or individual moulds. Serve room temperature.