A delicate, airy, flavorful dessert. It takes very little time to prepare it. Longer - wait for it to cool and stabilize in the refrigerator before serving.
Whisk the whites into a light foam. It is better to do this immediately in a large bowl.
Add sugar to 175 ml of peach compote syrup. Stir and bring to a boil over medium heat. While continuing to whisk the egg whites in a thin stream to enter the boiling syrup. The mass will greatly increase in volume.
Gelatin pour 80 ml of peach syrup. If the instructions for it are necessary, leave it to swell. Dissolve the gelatin either on the stove or in the microwave, without bringing to a boil (at 250 W 1.5 minutes).
Gradually infusing the gelatin solution, beat the whites to soft peaks.
Beat the cooled cream well.
Gently mixing, parts of the protein mixture into them.
Mash the peaches with a fork or punch them with an immersion blender.
Put the mousse in serving forms ( cremans, glasses, cans), alternating with mashed peaches. Put the refrigerator on for 2-3 hours.
When serving, you can put peach cubes on top of the mousse or decorate to your taste.
