Peach-Filled “Eskimo” Ice-Cream Bar Cake

Eskimo cake on a stick with peach filling is the refreshing dessert you want when temperatures rise and you have a craving for something sweet. Its mousse form, covered with chocolate, offers the perfect contrast between a crispy exterior and a smooth interior. Ideal for when you want to impress your friends at a summer dinner party or when you’re looking for something special without spending hours in the kitchen.

• Today I’m going to make an ice cream-style mousse cake. First of all, I need to prepare the peach compote (3/4 cups of canned peaches). I soak 1 tsp of gelatin in cold water and let it swell for 30 minutes.
• Set aside one-third of the peaches to dice and add to the puree. Blend the remaining peach puree using a blender.
• Then transfer to a saucepan, add sugar and cornstarch, mix well and cook until boiling, then immediately remove from heat.
• Heat the gelatin in the microwave until dissolved, but do not boil, add to the puree and mix with a blender. Cut the remaining peaches into cubes and add them to the puree.
• I wrapped the mold in plastic wrap and poured the mixture into it. I put it in the refrigerator to harden for a few hours.
• Preparation of the mousse: soak 1 tsp of gelatin in cold milk and leave to swell. Beat cream with powdered sugar using a mixer until soft peaks form. This is when it is best not to overbeat it. Otherwise, the mousse will be very thick.
• Heat the gelatin in the microwave. Make sure it does not boil and that it does not lose its basic properties.
• Pour white chocolate over the gelatin and milk mixture and leave until the chocolate pieces are completely dissolved. If the chocolate is not completely dissolved, you can heat it gently or “beat” it with a blender. Add the whipped cream to the chocolate mixture and stir.
• Assembling the Eskimo: I take the frozen peach mousse out of the refrigerator and cut it into pieces.
• For Eskimo, we bought special silicone molds with wooden sticks in a set.
• First, I pour the mousse into the mold, then add the peach filling, and “cover” everything with mousse. Don’t forget to insert the sticks. I put the cakes in the freezer to harden.
• After a few hours, I take out the Eskimo bars and cover them with dark chocolate melted with a little odorless vegetable oil.
• Decoration: once the chocolate coating has hardened, you can decorate the cake. In this case, we are referring to white chocolate shavings and flakes.

This dessert is very simple and tasty. It will not be difficult to prepare, even for those who are not experienced cooks.