Peach Mousse in a Pecan Cursted Cannoli ( Italian Recipes)

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Step 11:

Whisk together the egg yolks and sugar until soft and fluffy. Heat up the peach puree until boiling. While whisking continuously, add peach puree to eggs and whisk until cooled.

Add the eggs to the chocolate. Fold the chocolate into the whipped cream. Refrigerate for 30 minutes or so until set.

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Step 12:

Balsamic Kumquat Reduction:

Ingredients:

1 cup Simple Syrup
1/4 cup Grand Marnier
10 Kumquats (quartered)
2 tbsp Balsamic vinegar
1 tbsp Honey
juice from 1 Blood Orange

Poach the kumquats in the simple syrup until soft.

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Step 13:

Reserve a few for a garnish

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Step 14:

And continue to reduce syrup by half. Add remaining ingredients and reduce until syrup-thickness.

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Step 15:

Puree, strain.