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Peach Mousse & Strawberry Verrines

Peach Mousse - Strawberry Jelly

We’ve been drowning under peaches over here. Fresh, juicy local peaches. They were good starting in June but they are just tremendous right now. They got plenty more rain and sunshine to get even better. If that was even possible. Bu they did. The stalls at the farmers' market bear the same jovial velvet dresses of oranges, yellows and terra cotta. Makes me long for the fresh markets of Provence where I grew up. So colorful, so hot, so happy.

Thursday seemed to start with a peach sessions: roasting, jamming, cutting and peeling a bunch to freeze and enjoy during Fall. Lunch was the perfect time to make plans about their use. When dinner came, we enjoyed sweet concoctions like these Peach Mousse & Strawberry Verrines.

Friday started the same way but ended up with a batch of peach jam, peach pate de fruit and matcha macarons for wedding favors. By Saturday morning, first thing I twittered was "peach pate de fruit and matcha macarons I love you". I am telling you…summer makes my head twirl and spin. Bill did hide both from me or there wouldn’t have been any left for the wedding at the rate I was going. Sorry….


He’s been playing the same trick with the berries, the peaches, the tomatoes, and these verrines. I made six before he left to play music and when he came back there were 4.5 gone. Ooops! I just can’t get enough of the bounties of summer. I admit I have had such little desire for chocolate this summer that I have decided that no, nothing was wrong with me and that yes, I will enjoy these fine summer rituals until the end.

It’s still too hot to lose myself in chocolate yet. Well, that’s not entirely true. My friend Sarah came for dinner one evening with a pan of her famous brownies and I happily devoured my share (and that of my imaginary friend I hear!). For us lately it’s been fruit all the time, all the way. With peaches as good as these, it’d be a shame not to.

I have no idea how I came up with these verrines. I just started to think about the best way to use peaches in their "natural" state, as unaltered as possible. I know I am not the only one to think that with fruits this good it’d be a shame to start messing around too much. Yep, Jen’s crisp is next on the list.

Baking Feels Just Like Velvet

The base of the verrine is simply some peach puree with lime juice, sugar and a bit of gelatin to help support the peach mousse. I started thinking about doing an Italian meringue based mousse but I was kneed deep in meringue for macarons and a bit tired of washing dishes. Instead, I opted for a simpler fruit mousse base, whipped cream and that worked perfectly as the peaches were already full of natural sugar. The top was leaving me pondering and thinking until I spotted a bag of strawberries I had frozen last May when they were in full season. Score!

And then it was like a little piece of white sand on crowded beach. Nothing else mattered…

Peach Mousse - Strawberry Jelly

Peach Mousse Verrines:

Serves 4

For the peach puree:
1 teaspoon powdered gelatin
1 tablespoon cold water
1 cup (200gr) peaches, peeled and pitted diced small
juice and zest of a lime
2 tablespoons (25gr) sugar

For the peach mousse:
1/2 tablespoon gelatin
2 tablespoons water
3/4 cup (130gr) peaches, peeled and pitted, diced small
2 tablespoons (25gr) sugar
1/2 cup (125ml) heavy cream, cold

For the strawberry topping:
1/2 teaspoon gelatin
2 teaspoons water
3/4 cup (115gr) fresh strawberries, halved
1 tablespoon of sugar (or to taste)
splash of lemon juice

Prepare the peach puree layer:
Sprinkle the gelatin over the water and reserve. Process the peach dices with the lime juice and zest and the sugar until completely processed. Heat the mixture in a medium saucepan set over medium heat until it starts to bubble. Add the gelatin and stir until it is completely melted. Remove from the heat and let cool to room temperature. Divide evenly among 4 glasses. Refrigerate until set.

Prepare the peach mousse:

Sprinkle the gelatin over the water and reserve. In the bowl of a food processor, puree the peaches until completely smooth. Place the puree and the sugar in a medium saucepan set over medium heat and heat until it bubbles. Add the gelatin and stir until completely dissolved. Let cool to room temperature. When the mixture starts to set, whip the heavy cream to soft peaks and gently fold it in the fruit mixture. Divide evenly among the glasses. Refrigerate until set.

Prepare the strawberry puree:

Sprinkle the gelatin over the water and reserve. In the bowl of a food processor puree the strawberries with the sugar and splash of lemon juice until completely smooth. Heat that mixture in a small pan set over medium high heat and cook until it bubbles. Stir in the gelatin and stir until it dissolves. Remove from the heat and let cool to room temperature. Divide it on top of the peach mousse and refrigerate until set.

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Dominique August 24, 2009 um 6:03 am

C'est beau, très frais, idéal pour terminer un dîner d'été… je me régale d'avance!

Clytie August 24, 2009 um 7:27 am

Simply gorgeous.
I absolutely adore your blog. Thank you for all the exquisite recipes and ideas 🙂

Julia @ Mélanger August 24, 2009 um 9:07 am

Helen, just spectacular – as always. I so love stone fruit, and peaches in particular. Over the last few months, I've been reading posts from people in the northern hemisphere, and noting all the lovely things I would like to make come my next summer. It seems to have descended upon me … Today. It was 33C (91F). It's still August. It's still winter. So the appeal of these refreshing peach mousse verrines is especially strong for me now. 🙂

square kitchen August 24, 2009 um 9:09 am

thats funny. right now I'm searching for a recipe for a peach cream, cause I have still some peaches left on the tree… your verrines seem delicous. the pics are beautiful, as always.

Nina Timm August 24, 2009 um 9:32 am


Eve.eire August 24, 2009 um 10:23 am


shaz August 24, 2009 um 10:55 am

Such beautiful layers, it sounds refreshingly delicious, definitely a recipe I'll try come summertime. Thanks!

Cannelle Et Vanille August 24, 2009 um 11:16 am

i am also in total peach mode too. maximizing the last days of stone fruit before we enter into fall. fresh!

Anh August 24, 2009 um 11:42 am

Helen, simplicity is at its best! I love the color of this dessert!

Unknown August 24, 2009 um 12:15 pm

Wow! Helen.. these look sure they taste heavenly with fresh peaches.yummmmmmm…. Is there something else that can be used in place of Gelatin, as im a vegetarian?

angela@spinachtiger August 24, 2009 um 12:22 pm

Love it. I'm very interested to see the gelatin in the puree. I'm learning so much looking at your recipes. Salivating, of course too.

Amy J August 24, 2009 um 12:54 pm

So beautiful. I wish I had the patience to do all the perfect layers.

Valérie August 24, 2009 um 1:34 pm

These are very pretty, I can almost taste them! A great way to make a fruit dessert that respects the fruit's flavours.

A Bowl Of Mush August 24, 2009 um 1:39 pm

What a fantastic dessert!

Edda August 24, 2009 um 2:13 pm

Le printemps et l'été qui se rencontrent. Verrine splendide si fruitée et "gentille"!

Robin August 24, 2009 um 2:36 pm

Your photography is so beautiful, truly inspires me.

Helene August 24, 2009 um 3:05 pm

Amy J: actually it's pretty easy and quick!

Shalini: you could substitue vegetarian gelatin or agar-agar. I don't know the equivalence for it though but I am sure it'd be easy to find with a quick Google search.

Pei-Lin August 24, 2009 um 3:57 pm

Thanks for sharing Helen!! Definitely going to give it a shot soon or sometime in the future! I'm sucker for verrines!!

Btw, keep up your amazing work on food photography and styling!


montague August 24, 2009 um 4:02 pm

gorgeous as usual… but where are those sweet cups from (the ones with the flowers?)

maybelle's mom August 24, 2009 um 4:33 pm

pate de fruit is a great idea. we have so many peaches.

Maria August 24, 2009 um 4:56 pm

The dessert is fabulous, but I am in love with those little flower cups! Too cute:)

Sunshinemom August 24, 2009 um 5:10 pm

I am missing Summer:(!!

TheKitchenWitch August 24, 2009 um 5:15 pm

I honestly don't think I've ever seen a more stunning dessert. EVER.

Did you peel the peaches first, Helen, or do you leave the skin on?

And those cups–j'adore!

mycookinghut August 24, 2009 um 5:44 pm

I love verrines.. this recipe looks so summery! Love it!!

Hilda August 24, 2009 um 6:25 pm

Beautiful! Am so craving one of these right now. We have just barely acceptable peaches here, sigh… And I totally agree about the fruit, I was agreeing with Y that good fruit is best unadulterated. When it's really good, they usually go straight from the bag to my tummy!

Thao Phan August 24, 2009 um 6:32 pm

I will definatly try this tonight, but with mangos. We have a whole bunch at home that needs to be used before they go bad! I can't wait!

Colloquial Cook August 24, 2009 um 6:34 pm

Miam miam! Je ne sais pas pourquoi, j'ai cru voir "verveine" quelque part dans la recette mais plus en relisant. Voilà, les hallucinations commencent 🙂
Ceci dit, pêche fraise verveine ça ne doit pas être dégueu non plus.

veron August 24, 2009 um 6:41 pm

If I could simply take a spoon to that vision of loveliness. Yummy!

tara August 24, 2009 um 7:23 pm

Is it just me, or are peaches exceptionally good at playing with others? They are so good with berries. Beautifully done!

Katie @ goodLife {eats} August 24, 2009 um 7:25 pm

I think I'd have a hard time sharing these with anyone. Beautiful! I wish I knew the trick to picking a good peach. I have such a hard time of it.

Cakespy August 24, 2009 um 7:41 pm

Oh my goodness…these are food poetry! So gorgeously decorated. My mind is whirring with all of the other delicious flavor variations that could be done too! YUM.

Jen Yu August 24, 2009 um 8:17 pm

Those buckets! They are so bloody cute! And those glasses! Are they new? Everything you make is adorable and delicious and I can't help but imagine that you are either a witch with special powers to seduce us all or a miniature person who makes normal sized desserts for your miniature people… ha ha ha! Okay, I am pretty sure you are neither – still, you're a temptress! 😉 I'll bet those were fantastic to eat with those crabs you caught *sigh* 🙂 Okay, stop eating now. Gotta make room for SF! ha ha ha! Can't wait. xxoo P.S. I'm wondering if I will be disappointed in the French bakeries after reading your posts for two years??

Philo aux fourneaux – Blog culinaire August 24, 2009 um 8:55 pm

J'aime beaucoup ces trois couches parfaites !

Alexandra August 24, 2009 um 9:15 pm

Such a mesmerising color palette, so summery and beautiful!
I must to tell you, my son has named you the 'piddy dessert lady', and has fallen in love with the photos of your 'fruit puddin' I will certainly make these very soon!

* I too do not feel in the mood for chocolate, fruit reigns supreme with such a great season this year!

H, your'e awesome!

Cathy x. August 24, 2009 um 10:31 pm

wow i don't think any food pictures have managed to make me salivate like these have. those peaches look stunning, i can't wait for summer to come around!

Helene August 24, 2009 um 10:55 pm

Montague: the cups are from GreenGate. A birthday present from my mom!

TheKitchWitch: good point, peeled, def. peeled. Way better 🙂 Anoted!

Mallory Elise August 24, 2009 um 11:48 pm

trop mignon 🙂 peaches are the it-girl right now.

Chez US August 25, 2009 um 12:32 am

I have yet to make something wonderful from our summertime peaches. Helen, you have just tickled a creative part of my foodie mind with this great recipe & drool worthy photos!

The Apron Dialogues August 25, 2009 um 12:55 am

yummmm! this looks amazing!!!! so refreshing 🙂

Romaine of August 25, 2009 um 1:34 am

Oh my goodness. The picture of the peaches in the three little just incredibly beautiful.

Are there any books on Food Photography you would recommend? I'm so hungry to learn.

Cakelaw August 25, 2009 um 1:46 am

Delicious! I adore raspberry anything. I am also lovin' the layout of your new ".com" site.

Jo August 25, 2009 um 1:50 am

Absolutely gorgeous! I love the presentation and the colours.

Anonymous August 25, 2009 um 2:38 am

I have been away on vacation but what a nice surprise to come back to such a beautiful page, gorgeous portfolio and delightful recipe! You are such an artist!


Rachael Hutchings August 25, 2009 um 6:53 am

Who needs chocolate when you've got such mouth watering summer fruit desserts to chow on? Plus, I just LOVE the word verrine…it just makes whatever is in it sound that much yummier.

morgana August 25, 2009 um 6:55 am

I just fell in love with these beautiful 3 color verrines. They are lovely.

diva August 25, 2009 um 8:53 am

this is one sexy dessert! beautiful pictures tartelette 🙂

Thao Phan August 25, 2009 um 2:22 pm

Thank you thank you thank you! For the easy recipe! I did make it last night and had a taste of this this morning and I loved it and I'm sure my family will too since it's not too sweet, creamy and refreashing. I just wish I can take pictures like you! This if definatly a keeper!

Thorsten August 25, 2009 um 6:50 pm

Great recipe and sure a highlight at the end of dinner. I was thinking, if one could use less or no gelatin for the strawberry topping to have a kind of saucy consistency. Great photos as usual.

Anonymous August 25, 2009 um 6:58 pm

eh ben moi qui n'ai jamais fait de verrine, ca me fait drolement envie. Va falloir que je m'y mette nom d'un p'tit bonhomme!

This could very well be the PERFECT summer dessert.

Austin August 25, 2009 um 7:35 pm

Helen your blog is amazing. I love those verrines. One quick question. How do you get the mouse layer to become so smooth and even! Mine almost looks like a wavy curve.

Helene August 25, 2009 um 8:46 pm

Thorsten: Yes! Absolutely! That's how I had started to think about it and then I figured they would have to travel quite a bit before being eaten so I added the gelatin, but feel free to leave it out!

Lady Macaron August 25, 2009 um 9:55 pm

the color stripes reminds me of something tropical and citrussy… must taste lovely on a summer's day! great idea to add the macaron shell!

[email protected] August 25, 2009 um 11:30 pm

Fantastic!!!! You are increible!
I like all your recipes.
Sorry for my bad english.

Puppydogs August 26, 2009 um 12:52 am

Oh this looks wonderful! Can you tell me how big your glasses are? It is hard to tell what size to use. I do not have beautiful glasses to show this off. I know I can use ramekins.

I have ramekins, large and very small.

Cyn August 26, 2009 um 7:59 am

These look so tasty, and I wouldn't have to turn on the oven. I'm going to have to make these this week. Thanks so much for posting these.
And maybe I can use the peach mousse to fill some pets de nonne. I've been craving some, and it's been a long time since I've had them.

Jennifer August 26, 2009 um 11:18 am

Incredible! I've never made or devoured something as such before. You have more than convinced me to. What a wonderful way to use up all of those peaches! Beautiful & stunning photos!

Breadpitt August 26, 2009 um 5:17 pm

splendid ….i wish i have some of the fresh fruit like usual ….your work of art were pretty 😉

pigpigscorner August 26, 2009 um 8:22 pm

Love the layers!

Marc @ NoRecipes August 26, 2009 um 8:33 pm

At the risk of sounding like a school girl, I've finally figured out what I like so much about your photos. They look dreamy. The high key, saturation, and warmth just makes me feel all happy inside:-) But warm fuzzy feelings aside, this looks delicious!

bridget {bake at 350} August 26, 2009 um 9:55 pm

I've never heard of verrines before, but I know I want some!!! 🙂

Helene August 26, 2009 um 11:17 pm

Ouooydigs: the glasses hold 6 oz worth of liquid or other.

Engineer Baker August 27, 2009 um 11:53 pm

How absolutely gorgeous and summery – makes me wish the peaches around me were as good as I'm sure yours are! Ah well, at least I've got my sour cherries and blueberries 🙂

The Prudent Homemaker August 28, 2009 um 4:29 am

It's funny to read that you are drowing in peaches. I bought 324 pounds of peaches 6 days ago. They have been stacked in my pantry (which is a cool 65º) while I stay up late at night getting them canned. 19 boxes of peaches leaves no room left to walk in the pantry!

There is a box and a half left; I will make baby food and peach nectar tomorrow. I used to buy a lovely peach nectar when I lived in Clermont-Ferrand; here, I make my own.

I am hoping to have some left to make pie, but I will probably be canning pears (144 pounds, all sitting next to the peaches) before I can do that.

The mousse sounds lovely; perhaps once these pears are all bottled I can get to make some as well!

trishki August 29, 2009 um 3:53 am

This comment has been removed by the author.

Anonymous August 31, 2009 um 4:46 pm

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Evelyn January 17, 2010 um 7:46 pm

I've never attempted making verrines before so forgive my ignorance, do they have to be made for individual serves?
I would like to make one to take to a dinner party!

akb June 21, 2012 um 5:16 am

beautiful! where are the glasses from, i've been looking for something in just that shape and size…

Helene June 21, 2012 um 5:43 am

ab: they are from our local grocery store, Harris Teeter. They make Tiramisu in those that my father likes to get when my parents come visit and I recycled some of the glasses.

Strawberry puree December 18, 2015 um 11:17 am

Great presentation!! I think I could eat 20 of them!!

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