With the warmth of the summer, a parfait becomes a lovely dessert.
This recipe is simple and sure to be a success, even if it has the Italian meringue that needs a little “attention.”
I love making cakes with sponge cake, parfait, and a topping according to taste. They are very easy to store because they can be done in advance and kept in the freezer. But since your freezer at home is not professional, let’s not keep things for months and months!

Cold peach mousse

  • Preparation time: 20 minutes + 5 hours in the freezer
  • Ingredients for a cake mold 11 13⁄16 inch by 4 23⁄32 inch
  • Difficulty: Difficult recipe

  • Ingredients
  • 150 gr or 5 oz of peach pulp
  • 25 gr or 1 oz of sugar
  • Lemon juice to taste
  • 450 gr or 1 lb of whipped cream
  • 350 gr or 12 oz of Italian meringue
  • For the Italian meringue:
  • 125 gr or 4 1/2 oz of sugar
  • 60 gr or 2 1/2 oz of water
  • 152 gr or 4 1/2 oz of egg white
  • 40 gr or 1 1/2 oz of dextrose
  1. Instructions
  2. Put the egg whites in a pan.
  3. In a saucepan, bring the sugar and water to a boil. When the temperature of the syrup has reached 239° F, you can start to whisk the egg whites with an electric mixer, combining the dextrose with the egg whites.
    As soon as the syrup in the pan reaches 248° F, pour it on the egg whites. Whip it until the meringue is cooled.
  4. Blend the peaches and add the sugar and a sprinkle of lemon juice.
  5. Combine the Italian meringue in three stages and then at the end the semi-whipped cream always in three stages.
  6. Pour the mixture into a rectangular aluminum mold 11 13⁄16in by 4 23⁄32and cover with parchment paper.
  7. Leave in the freezer for at least five hours.
  8. Remove the parfait on a serving dish. Serve with cream and caramelized peaches.

Tips to ensure the success of the dish:

  • When you make Italian meringue, I recommend you do not pour the boiling syrup directly on the electric beaters because it immediately congeals.
  • To whip the cream without having it turn into butter, the trick is to use a bowl previously left in the freezer for an hour. The cream for the parfait must be semi-whipped and therefore already thick but not too thick.
  • The cover with parchment paper is used to leave the edge of the parfait nice and smooth when it is placed on the serving plate.
  • To accompany this parfait cut a couple of peaches into wedges and pass them in a pan with a knob of butter and 5-6 tablespoons of sugar. Cook until a crispy crust is formed