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Peach Yogurt Mousse Cake. No Bake Peach Cake. Peach & Yogurt Cake

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10 inch springform pan, lined with parchment paper
Crust:
2-1/4 cup (250g) cookie crumbs
1/3 cup melted unsalted butter
Combine cookie crumbs and melted butter. Stir until mixed thoroughly. Press the mixture firmly and evenly into the pan bottom. Refrigerate for 1 hour.

Peach mousse:
1 can (800ml) peach halves in light syrup
1 tbsp fresh lemon juice
1-1/2 cup cold whipping cream
2/3 cup sifted icing sugar
1 tsp vanilla extract
2 cups Greek yogurt (8% fat)
2 tbsp gelatine powder + 1/3 cup cold water

Drain peach halves and set the syrup aside until needed. Transfer peach halves to a blender add 1 tbsp lemon juice and blend until smooth consistency. Keep at room temperature.

Beat the whipping cream, icing sugar and vanilla extract until medium peaks form. Add Greek yogurt to the whipped cream and beat on medium speed until combined. Refrigerate until needed.

Mix together the gelatine powder and cold water. Let stand until gelatine absorbs all the water, about 4-5 minutes. Melt gelatine in a microwave for 15-20 seconds, don’t boil.
Add gelatine mixture to the peach purée and mix until well incorporated.

Fold peach mixture into the whipped cream. Pour the peach mousse into prepared crust.
Refrigerate until set about 6 hours or overnight.

Jello topping:
1 can drained ( 800ml) peach slices don’t use the liquid
Blueberries
Raspberries
Blackberries
2-1/2 tsp gelatine powder + 4 tbsp cold water
Reserved peach syrup from peach halves

Arrange peach slices and berries over the peach mousse.
Combine gelatine and cold water. Let stand until gelatine absorbs all the water above 3-4 minutes.
Microwave for 15 seconds, don’t let it boil. Add gelatine to the reserved peach syrup and mix until well combined. Spoon the mixture over peach slices. Refrigerate until set.



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