Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Brie Cheese Mousse with Peach Compote

Antonio Bachour's Brie Cheese Mousse with Peach Compote. Photo by Battman.

Brie cheese mousse, peach compote and peach glass by Antonio Bachour, Executive Pastry Chef of St. Regis Bal Harbour Resort in Bal Harbour, FL.


Yield: 12 servings

Brie Cheese Mousse:

  • 1 gelatin sheet (silver)
  • 8 oz/224 g brie cheese
  • 4 oz/112 g whole milk
  • 8 oz/224 g heavy cream
  • 2 oz/56 g granulated sugar

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.

2. In a double boiler, melt brie and milk and stir in drained gelatin to dissolve. Remove from heat and let cool to room temperature.

3. In another bowl, whisk the cream and sugar to medium peaks.Refrigerate.

4. When the brie mixture has cooled, fold in the whipped cream. Pour mousse into a cylinder mold and freeze before slicing into desired shapes and sizes. Refrigerate until ready to use.

Peach Compote:

  • 15.8 oz/448 g (about 3) fresh peaches, diced
  • 2 oz/56 g water
  • 2 oz/56 g granulated sugar
  • 2 oz/56 g peach brandy

Combine all ingredients in a medium-sized saucepan and bring to a simmer over medium heat. Cook for 2-3 minutes, then turn off heat. Let the peaches steep in liquid for an additional 5 minutes before removing from liquid.

Peach Glass:

  • 13.8 oz/392 g peach puree
  • 2 oz/56 g confectioner’s sugar
  • 2.3 oz/66 g Isomalt
  • 0.5 oz/14 g glucose syrup

1. Preheat oven to 175°F. Line a half-sheet pan with a silicone baking mat and set aside.

2. Combine all ingredients in a food processor and process until smooth. Strain through a fine mesh sieve and spread thinly onto the prepared baking sheet. Dehydrate for 24 to 48 hours. Store in a cool, dry place until ready to use.


  • Edible flowers and herbs

Spoon Peach Compote around the plate. Arrange assorted sizes of the Brie Mousse on the plate. Garnish with Peach Glass next to the mousse. Finish with edible flowers and herbs before serving.


Click here to read more about this and related recipes in the article "Bachour Simply Beautiful."

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