The peaches were soft, ripe, and sweet, and they were ground into mousse to give off a subtle peach scent, so it was delicious.

1. To see how, go here: https://oke.io/PHtmuvum

2. Equipment
 Pastry Ring 12 cm Ø
 Pastry Ring Tall 7 x 15 cm
Ingredients
 SpongeCake
Pink Grapefruit Jelly
 150 g Pink GrapefruitJuice
 6 g Stevia or 15 g sugar
 5 g Agar Agar
White Peach Mousse
 40 g Yolk
 170 g Milk hot
 1 tsp Vanilla Extract
 190 g Fresh Cream
 135 g White Peaches
 10 g Isinglass or gelatine
 25 g Stevia or 65 g sugar
 NaturalRed Coloring or pink, powder or liquid
To see how, go here: https://oke.io/PHtmuvum

3. Decoration
 1 Pink Grapefruit
Instructions
Grapefruit Jelly
1. Take a 12 cm diameter pastry cutter. Cut a piece of plastic
wrap and place the pastry on it closing the bottom, block the
edges on the outer edge of the pastry with an elastic band for
safety. Place it on a plate or tray with a piece of kitchen paper so
that it does not slip and keep it handy.
2. Squeeze a pink grapefruit and weigh the liquid add the stevia or
sugar. Heat it over low heat, without boiling it. Add the agar-agar
and mix well until completely dissolved for about a minute. Turn
off the heat and pour the mixture into the pastry pan. Let it cool
and it will solidify. Once cold keep it in the fridge.
Peach Mousse
1. Peel the peaches, weigh and blend them, keep in the fridge.
2. Heat the milk without boiling it. Soak the gelatin in the water. In a
saucepan, put the 40 g of yolk, the sugar and the vanilla extract,
mix well until the sugar dissolves.
3. When the milk is hot, pour it into the saucepan with eggs and
sugar. Put on low heat and continue stirring until it becomes

4. creamy and add the squeezed gelatine, don't cook over. Turn off
and let cool.
4. Whip the cream but not completely, it must remain frothy and
not firm. Once the cream is cold, pour it gently into the cream,
stirring with a spoon or spatula from top to bottom. Pour the
white peach puree and mix.
5. With the 15 cm pastry cup, the sponge cake must not be higher
than 1 cm. Leave it on the bottom of the pastry pan, if you use the
hinged cake pan, use the ring as a shape and with a knife cut the
dough to size.
6. Pour a maximum of 2 cm of cream into the mold, and put the
mixture in the fridge for 30 minutes. I advise you to lift the fridge
a little. The remaining cream keep it covered outside the fridge.
7. After half an hour, remove the cake pan and the jelly from the
fridge. Start by removing the elastic from the jelly and then the
plastic wrap.
Gently lay the mold with the gelatin in the center of the cake pan
with the mousse. Take a small knife and remove the jelly from the
edge and remove the pastry cutter.
8. Pour the other cream to cover the jelly while keeping a part
of it. Leave in the fridge for another 30 minutes.
9. Take a pinch of dye, add it to the remaining cream, and mix well.
To see how, go here: https://oke.io/PHtmuvum

5. 10. After 30 minutes, pour the rest of the cream into the mold
and put in the fridge for 3 hours.
11. Peel and shells the grapefruit wedges. After 3 hours, turn the
cake out of the mold. Take a kitchen towel and pour hot water
over it, squeeze it and fold it in two. Wrap it around the cake tin
for a few seconds.
Remove the pastry cutter or slowly open the hinge in case you
have used the cake pan. Place the cake on a plate and decorate
with pink grapefruit grains forming a crown on the cake.
To see how, go here: https://oke.io/PHtmuvum