Peach mousse cupcakes with thermomix

Preparation of peach mousse cupcakes with thermomix

BASE

1. Cookies and cocoa by the glass,
2. 10 seconds / speed 8
3. Transfer to a bowl and add the melted butter. We integrate. Put on the base of the molds, press down with the back of a glass and finish molding with our fingers (these are extremely clean), take to the cold for 30 min.

MOUSSE

1. Butterfly in blades, cream in the glass, semi-assemble, shallow grooves, at speed 3.5, reserve
2. Drained peaches, in a glass,
3. 8 seconds / speed 4
4. set aside to a bowl. We put the gelatin to hydrate in cold water (10 min), heat the puree (remember that we will need 300 grams for the mousse and 200 grams for the covers), and add the drained gelatin, stir.
5. Let the temperature drop a bit.
6. Then, add 2 or 3 tablespoons of cream, integrate (we will do this step to equalize the temperature and not cut the mousse), now, gradually pour into the cream and integrate with enveloping movements (from top to bottom).
7. We put in a pastry bag or jar
8. Take the bases out of the fridge and fill with the mousse, leaving the edges free so that it fits for the cover. We take to the cold, 6/8 hours.

COVERS

1. We put to hydrate the gelatin in cold water (10 min)
2. Heat the puree together with the sugar, add the drained gelatin, stir until integrated. We overturned a jug
3. We take the cupcakes out of the fridge, add the jam, take it back to the cold, about 2 hours, then remove it from the mold.
4. A tip so that it comes out perfectly and not a milligram of mousse remains in the molds, is, once its total rest time in the cold, before unwrapping, take them to the freezer, no more than 1 hour, and they will come out super clean .
5. ONLY LEFT TO ENJOY, GOOD APPRECIATION.