Mascarpone and peach petit gateau

The petit gateau is becoming one of the most popular trends in the culinary world! Translated from French, the phrase literally means ‘little cake’. But don’t be deceived but its ‘little’ name, the petit gateau is not your everyday dessert and can be quite complex. Most likely derived from the larger entremets the petit gateau features a variety of components and a combination of textures and flavours. My version of it is fruity and light featuring a light mascarpone mousse, poached peaches flavoured with mint, a rice crispies base and it is all finished with a decadent white chocolate glaze. As intimidating as it sounds will you really let something called ‘little’ cake defeat you?! The individual components are very simple to create and it is even easier to build it.

Ingredients for the poached peaches

• Fresh peaches: 2 whole fresh peaches will be used for the petit gateau which will be poached, marinated, chopped and then added to the centre of the mousse.
• Mint leaves: Mint leaves will flavour the peaches beautifully and make the gateau taste like summer!

Ingredients for the white chocolate glaze

• White chocolate: White chocolate will be what flavours the glaze and it will also give it creaminess and stability.
• Gelatine: As well as the mousse, gelatine will also be added to the glaze to make sure it sets perfectly.
• Caster sugar: There is a small amount of sugar going into the glaze as the white chocolate is already sweet enough.
• Liquid glucose: Glucose is very essential in the glaze as it will make it shiny and glossy.
• Orange gel colour (optional): Colour is optional for the glaze but just a small touch of it will transform your glaze to a pretty peach colour! Make sure to add the colour in the syrup so it melts completely.
• Double cream: Cream will be added to the glaze for creaminess and stability.

Ingredients for the mascarpone mousse

• Mascarpone: Mascarpone is the main ingredient for this mousse and its creamy texture creates a very light mousse.
• Cream cheese: Make sure to use full-fat cream cheese to avoid any extra water content going into your mousse.
• Greek yoghurt: The creaminess of Greek yoghurt is truly ideal for the mousse so do make sure to use full fat Greek yoghurt.
• Caster sugar: Caster sugar will sweeten the mousse without changing the texture.
• Vanilla pod: Vanilla and mascarpone is truly a match made in heaven and the vanilla swirling through the mousse makes the gateau even prettier!
• Lemon zest and juice: The lemon will give the mousse some much needed tanginess.
• Double cream: A small amount of double cream is added to help the gelatine melt.
• Leaf gelatine: Gelatine will be the setting agent for the mousse. Gelatine does need to be soaked in cold water to soften before added to the hot cream. It is also made out of pork so do be careful not to serve to any of your vegetarian friends!

Ingredients for the rice crispies base

• Rice crispies: Yes I know what you are thinking! Breakfast cereal in my elegant petit gateau?! Hear me out. The crispiness of rice crispies with the addition of white chocolate makes a perfect base without overtaking the flavour of the mousse.
• White chocolate: White chocolate is added to the rice crispies to help the base set.
• Rapeseed oil: Rapeseed oil is added to the base to prevent the base from setting too hard. Its neutral flavour is ideal for the base.

For the poached peaches

• 2 fresh peaches (medium size)
• 225g water190g sugar
• 10g mint leaves
• Peel from 1 lemon
• 1 Vanilla pod (emptied)

For the white chocolate glaze

• 3 gelatine leaves (7g)
• 110g water50g caster sugar
• 105g liquid glucose
• 70g double cream
• 105g white chocolate
• Orange gel colour (optional)

For the mascarpone mousse (makes 8 medium half sphere shaped mousses)

• 280g mascarpone
• 100g cream cheese
• 100g Greek yoghurt
• 75g caster sugar
• Seeds from ½ vanilla pod
• 1 lemon zest and juice
• 80g cream (for gelatine)
• 2 gelatine leaves (5 g)

For the rice crispies base (makes enough for 9 discs)

• 40g rice crispies
• 120g white chocolate
• 10g rapeseed oil

How to make the poached peaches

1. Put the kettle on and fill a large bowl with iced water. Place the peaches in another bowl and pour over enough boiling water to cover. Leave for 1 minute, and then remove peaches carefully using tongs and place into the cold water. The skins should now peel away easily.
2. Cut the peaches in half and transfer them to a medium clean bowl.
3. Place water, sugar, mint leaves, lemon peel and emptied vanilla pod* in a medium pan, then gently heat until the syrup comes to a gentle simmer.
4. Pour the syrup over the peaches and leave to cool down at room temperature before transferring to the fridge.
5. Marinate the peaches for a minimum of 5 hours but ideally overnight.
6. After the peaches are marinated dice into medium sized pieces and store in the fridge until needed.

How to make the white chocolate glaze

1. While the peaches are marinating, prepare the glaze.
2. Soak the gelatine in a bowl of cold water.
3. Place the white chocolate in a heatproof bowl and melt gently in the microwave.
4. Put the water, sugar, glucose and a touch of orange gel colour(optional) in a saucepan, bring to the boil and add the cream and the soaked gelatine (squeeze excess water).
5. Pour over the white chocolate, mix with a spatula and blitz ideally using a hand-held blender*or a regular one.
6. Store in an airtight container in the fridge until needed.

How to make the mascarpone mousse

1. To prepare the mascarpone mousse start by soaking the gelatine in cold water.
2. Place the rest of the ingredients (except the double cream) in a food processor and blend until everything is incorporated. You might need to stop the processor, scrape down the sides and then blend again.
3. Pass the mousse through a sieve to ensure there are no lumps left.
4. In a heatproof bowl place the double cream in the microwave and heat until just warm.
5. Squeeze any excess water from the gelatine* and add it to the warm cream, mix with the spatula until the gelatine is completely melted.
6. Add the cream to the rest of the mousse and fold gently with a spatula until everything is incorporated.
7. Place the mousse in a piping bag and tie a knot at the end of the bag to ensure that the mousse doesn’t escape.
8. Place the half sphere mould on a tray with paper.
9. Pipe the mousse until half way up the mould; place a small amount of peaches in the middle of the mousse making sure to place them as centred as possible.
10. Pipe the rest of the mousse, starting from the sides of the mould (to ensure the peaches stay in the centre) and fill up the moulds up to the top.
11. When all the moulds are filled tap the tray 4-5 times to ensure the mousse is evenly spread.
12. Place in the freezer until completely frozen (around 8-12 hours).

How to make the rice crispies base

1. To make the base, in a heatproof bowl place the white chocolate in chunks.
2. Place in the microwave and heat gently until just melted. Add the oil and mix thoroughly until combined.
3. Add the rice crispies making sure that they are thoroughly covered in the white chocolate mix.
4. Tip the rice crispies mix onto a piece of parchment paper and spread using a palette knife.
5. Place an equal sized parchment paper on top and using a rolling pin press the rice crispies base until it has the thickness of a one pound coin.
6. Make sure that there is no big gaps in the base as it will not hold its shape when cutting the discs. If it does take some base from the sides, fill the gaps and press again with the rolling pin.
7. Place in the fridge for about 15 minutes or until the base is set. Remove from the fridge and cut 9 discs using a 6cm cutter.
8. Place the discs on a clean tray with paper ready for assembling.
9. If the discs are too soft after you cut them (which is very possible especially in the summer!) place them back in the fridge to harden and then remove them*.

How to glaze the mascarpone mousse and assemble

1. Start by reheating the glaze. In a heatproof container place the now set glaze and heat gently in the microwave until just melted.
2. The glaze must be anywhere around 30°C-33°C* so if your glaze is higher than that you can cool it down in the fridge or over a bowl of ice.
3. When the glaze is up to temperature pass it through a fine sieve to get rid of any air bubbles. Transfer to a pouring jug ready for glazing.
4. Next remove the mousses from the mould and place on a wire cooling rack onto a tray with sides to catch any excess glaze.
5. Gently pour the glaze over each mousse, paying close attention to corners and sides to make sure that is evenly coated.
6. Using a palette knife, gently transfer the mousse onto the rice crispies base.
7. Decorate with more peaches glazed with marmalade so that they don’t dry out and fresh mint leaves.
8. The gateaux are best served the same day as the rice crispies base will get softer with time.
9. Enjoy 🙂

Notes

• As you already know I am probably vanilla’s biggest groupie! After using the caviar of the vanilla it would be crime to throw the pods away so make sure you keep them to flavour any syrup!
• Hand blenders are ideal when making anything that needs a good emulsification without incorporating too much air like glazes, cremeux, ganache etc. If you don’t have one you can simply use a blender.
• Always make sure you squeeze as much water as possible from the gelatine otherwise the water will end up in your finished product!
• After removing the discs from the rice crispies base you will of course have some scraps leftover. Simply place them in an airtight container, store them in your pantry and have them as a snack when you crave something sweet. They can last forever! (Not in my house of course.)
• The temperature for the glaze needs to be as accurate as possible, as too warm and the glaze will melt the mousse and slide down the sides or too cold and the glaze will be too thick and not pleasant to eat. A digital thermometer is my number one essential equipment and in this case is absolutely necessary!

Meringue kisses,
Athina xx