Peach Melba Mousse

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 3 ripe peaches, peeled,pitted and quartered
• 2/3 cup raspberries, picked over
• 3 tablespoons peach brandy, plus a little more for garnish (or you could use juice)
• 1/3 cup granulated sugar
• 1 tablespoon unflavored gelatin
• 1/8 teaspoon almond extract
• 1/4 teaspoon salt
• 3 tablespoons fresh lemon juice
• 1/2 cup heavy cream, chilled
• 2 egg whites

Recipe

• 1 puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
• 2 add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
• 3 whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
• 4 beat egg whites until stiff.
• 5 stir half of whites into mousse, blending well.
• 6 fold in remaining egg whites, making sure there are no lumps.
• 7 spoon into individual dessert glasses or a serving bowl.
• 8 chill for 4 hours.
• 9 to serve, drizzle a few drops of peach brandy over each portion.