Ingredients
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3 ripe peaches, peeled,pitted and quartered
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2/3 cup raspberries, picked over
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3 tablespoons peach brandy, plus a little more for garnish (or you could use juice)
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1/3 cup granulated sugar
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1 tablespoon unflavored gelatin
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1/8 teaspoon almond extract
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1/4 teaspoon salt
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3 tablespoons fresh lemon juice
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1/2 cup heavy cream, chilled
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2 egg whites
Instructions
- 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).
- Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
- Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
- Beat egg whites until stiff.
- Stir half of whites into mousse, blending well.
- Fold in remaining egg whites, making sure there are no lumps.
- Spoon into individual dessert glasses or a serving bowl.
- Chill for 4 hours.
- To serve, drizzle a few drops of peach brandy over each portion.