Frozen Peach Torte with Almond Crust
Submitted by boobah
Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
1 daysThis frozen peach torte is a showstopper built in layers: a toasted almond brown sugar crust, a silky white chocolate mousse spiked with kirsch, and folds of chopped fresh peaches. It freezes overnight and slices clean from a springform pan, topped with concentric rings of sugared peach slices.
The mousse gets its structure from egg yolks whisked over simmering water to a safe temperature, then blended with bloomed gelatin and melted white chocolate. That gelatin is what holds everything together when frozen and keeps the mousse from turning icy.
Baking the almond crust in two pans is clever. Half becomes the base, and the other half gets crumbled between mousse layers for crunch throughout the torte instead of just on the bottom. Let both crusts cool completely before crumbling or they’ll steam and turn soft.
Chef Tips
- Bloom the gelatin fully before adding it to the warm yolk mixture. Undissolved gelatin creates rubbery spots
- Whisk the yolk mixture constantly over the double boiler, keeping an eye on your thermometer
- Let the torte sit at room temperature for 30 minutes before serving so the mousse softens to a creamy, scoopable texture
- Can be made up to three days ahead and kept frozen
Variations
- Swap peaches for nectarines or mangoes for a tropical spin
- Replace kirsch with amaretto to double down on the almond flavor
- Use dark chocolate instead of white for a richer, less sweet mousse
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Coarsely chop nuts with brown sugar, flour and salt in processor.
Add butter, process until nuts are finely chopped.
Press half of mixture over bottom of 9 inch springform pan.
Press remaining half of mixture over bottom cake pan.
Bake until crusts are golden, about 20 minutes.
Transfer to racks; cook completely. Break crust in pans into crumbs.
Place 1 tablespoon water in small bowl.
Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
Remove bowl from over water.
Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts.
Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
Beat cream in large bowl until soft peaks form.
Fold yolk mixture into cream.
Spread ⅓ of mousse over crust in spring form pan.
Sprinkle half of chopped peaches over.
Sprinkle half of crumbs over peaches.
Drop ⅓ of mousse by tablespoons over peaches, spacing evenly.
Spread mousse carefully over, covering crumbs.
Sprinkle with remaining chopped peaches and crumbs.
Carefully spread remaining mousse evenly over.
Cover and freeze over night.
(Can be made 3 days ahead. Keep frozen.) Mix peach slices and powdered sugar in medium bowl. Let stand 15 minutes.
Using knife, cut around pan sides to loosen torte.
Release pan sides; transfer torte to platter.
Arrange peaches in concentric circles atop torte.
Let stand at room temperature 30 minutes and serve.
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