Peach Mousse
Yield: 10 - 12 servings
1 (16-ounce) package frozen peaches, preferably home-frozen
1 envelope unflavored gelatin
4 eggs, separated
1/2 cup juice, drained from peaches
1 tablespoon lemon juice
1/2 cup water
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 cup sugar
1/2 pint whipping cream, whipped
Drain juice from peaches and set peaches aside. Sprinkle
gelatin on juice to soften. Beat egg yolks and water together and add to
gelatin mixture. Cook in double boiler until gelatin is dissolved and mixture
is somewhat thickened. Remove from heat; add lemon juice, salt, and almond
extract. Chill slightly. Puree peaches and add to cooled mixture. Beat
egg whites until thick and add sugar gradually, beating until stiff. Fold
into peach mixture. Whip the cream. Reserve some for garnish; fold remainder
into mixture. Place in dessert dishes and chill overnight. Garnish with
whipped cream.
Graphics
by Graphics Garden
