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

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

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

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of