Peach Melba Mousse

Name: Peach Melba Mousse
Yield: 4 portions
Ingredients: 1 tablespoon unflavored gelatin; 3 tablespoons fresh lemon juice; ⅔ cup raspberries, picked over; 3 tablespoons peach brandy, plus a little more for garnish; Pinch of salt; ½ cup heavy cream, chilled; ⅓ cup sugar; ⅛ teaspoon almond extract; 3 ripe peaches, peeled, pitted, and quartered; 2 egg whites

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

3 ripe peaches, peeled, pitted, and quartered
⅔ cup raspberries, picked over
3 tablespoons

Dessert
Vegetarian
Gluten-free

Method

Purée the peaches and raspberries with the brandy in a blender or a food processor.
In a saucepan, soak the gelatin in lemon juice for 5 minutes. Add the puréed fruits, sugar, almond extract, and salt. Bring just to a boil, stirring. Remove from the heat, transfer to a bowl, and cool to room temperature.
Whip the cream to soft peaks and gently fold in