We will start by preparing the peach puree for the mousse and the gelatin for the surface. You can also skip this step if you buy fruit puree already prepared for pastry. Peel and pit the peaches, cut them into cubes and crush them with a blender. We weigh on the one hand 150 grams for the mousse and on the other 120 grams for the gelatin of decoration. We reserve in the fridge.
For the base, crush the cookies and add them to the melted butter to form a paste. We extend in the base of the mold of 18 centimeters lined the base with baking paper and crush to compact it with a glass. We reserve in the refrigerator. On the other hand, we cut a peach into cubes and once the biscuit base has hardened, we place them on top.
To make the mousse, mix the cream cheese at room temperature, the yogurt, and the sugar in a bowl and stir until well mixed. In a glass we dissolve the powdered gelatin A in the cold water A, let stand five minutes and melt on the stove or in the microwave until it becomes liquid again. Add the peach puree and stir gently. Add this mixture to the bowl with the cheese mixture, and mix everything well.
With a rod mixer, whip the cream and sugar B until foamy, it should not be hard enough to decorate, but slightly semi-whipped, and with a spatula add it to the previous mousse mixture. Carefully pour into the mold and leave gel for six hours.
Once the mousse is curdled, we prepare the gelatin on the surface. To do this, in a bowl add the powdered gelatine B and the corresponding water B, stir, let it hydrate for five minutes and melt it again in the microwave or in a saucepan over the heat. Add the peach puree and sugar and carefully pour it over the mousse.Let gel for two or three hours. in the fridge.
To present it, we put a hot kitchen cloth around the mold for five minutes and thus the mousse separates easily from the walls of the mold. We unmold it on the plate where we want to present it and decorate with diced peach and red berriesas well as some mint leaves.