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Peach Mousse Recipe

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This recipe for Peach Mousse is from The Genova Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 very ripe peaches (about 3/4 pound)
2 tablespoons fresh lemon juice
1 cup well chilled heavy cream
2 large egg whites at room temperature
a pinch of cream of tartar
1/4 cup sugar
amaretti (Italian almond macaroon cookies, crumbled, for garnish if desired
Directions:
Directions:
In a saucepan of boiling water blanch the peaches for 1 to 2 minutes, or until skins will peel off easily, plunge them into cold water, and remove the skins. Cut peaches into chunks, discarding the pits, and in a food processor purée them with the lemon juice until the mixture smooth.

In a bowl beat the cream until it holds stiff peaks. In another bowl beat the whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, and beat meringue until it holds stiff glossy peaks. Transfer the peach purée to a large bowl, fold in the whipped cream and the meringue, and spoon the mousse into 6 dessert glasses. Freeze the mousse in the freezer compartment of the refrigerator for 1 hour, transfer it to the refrigerator for 2 hours, and serve it chilled but not hardened. Garnish the mousse with the amaretti if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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