Peach Mochi

Combine the cream and sugar in a bowl and whisk until stiff peaks
Transfer to a piping bag fitted with a medium-sized round tip and place it in the fridge to chill before use
Assembly
Dust your work surface with cornstarch
Roll one portion of mochi into a ball and place it on your work surface
Dust it with more cornstarch and roll it out into a circle
Get a small bowl or sauce dish and place the skin in the bowl
Pipe a swirl of whipped cream on the mochi skin in the bottom of the bowl
Top with a small scoop of peach jam
Bring the edges of the mochi together to enclose the filling
Use a pair of scissors to snip the end off, and dust with more cornstarch to get rid of any stickiness
Turn the bowl over to reveal the perfect mochi!
Repeat with the remaining mochi and filling
Using the back of a knife make an indent at the end of each mochi to create that peach shape and top with a leaf
Place in the fridge to set before serving