Peach Mousse with Watermelon and Matcha Yogurt Sauce

Hakone Tozan Railway Kanagawa Japan

Hakone Tozan Railway Kanagawa Japan

3 c. fresh or frozen peaches, pureed
1 env. unflavored gelatin (1 T.)
2 tbsp. lemon juice
1/4 c. water
3/4 c. sugar
2 c. whipping cream, whipped

Puree peaches in a blender, then add lemon juice and sugar. Soak gelatin in the 1/4 cup cold water, then stir over boiling water or microwave until dissolved. Stir 2 T. peach mixture into gelatin, then add gelatin mixture to peach puree, stirring constantly.  Chill, not thoroughly, and fold in whipped cream. Pour into mold and chill. Can be frozen.

Matcha Yogurt Sauce
1 Tbsp matcha green tea powder
4-6 Tbsp sugar
1/4 cup hot water
3/4 cup yogurt
½ c. whipped topping

 Mix sugar and green tea powder in a bowl.  Add hot water and stir well. Let cool. Add yogurt and stir well.  Fold in whipped topping.  Refrigerate until ready to serve.

½ c. watermelon, sliced 1”x1”x1/4”, seeds removed

Assembly:
Spoon peach mousse into dessert cups.  Top each with two pieces of watermelon and 1 T. matcha sauce.


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Serves 12