Fresh Peach Mousse Recipes
FRESH PEACH MOUSSE
Provided by Florence Fabricant
Categories dessert
Time 6h30m
Yield Eight to 12 servings
Number Of Ingredients 7
Steps:
- Soften gelatin in water mixed with brandy or in plain water in a small heatproof container such as a metal measuring cup. Dissolve gelatin by setting the container in a pan of simmering water. When the gelatin has dissolved, remove it from the heat but leave it sitting in the warm water.
- Beat egg yolks. Gradually beat in one cup of the sugar and continue beating until the mixture is thick and light.
- Force peaches through a sieve or food mill or puree by machine.
- Combine gelatin with a small amount of the pureed peaches, then mix with remaining peaches. Stir peaches into egg and sugar mixture.
- Beat egg whites until stiff. Whip cream with two tablespoons sugar. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours.
- Whip remaining cream and pipe it on top of the mousse as a decoration. Garnish with mint leaves before serving.
SUMMER PEACH MOUSSE
Peachy keen and simple to make. A no cook, light and easy refrigerator dessert. Prep time does not include refrigeration times.
Provided by Lorac
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place Jello and water in a large mixing bowl and stir to dissolve.
- Place peaches, honey and almond extract in a food processor or blender and process until smooth.
- Add to jello and stir to combine.
- Cover and refrigerate 1 1/2 hours or until the mixture is the consistency of syrup.
- Beat the mixture on high speed 5 minutes or until doubled in bulk.
- Gently fold in whipped topping.
- Spoon into stemmed wine glasses and refrigerate at least one hour.
- Garnish with your choice of toppings if desired.
Nutrition Facts : Calories 99.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.4, Sodium 21.1, Carbohydrate 17.6, Fiber 1.1, Sugar 16, Protein 1.2
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- Peel and chop 3 of the peaches into cubes. Add to a blender along with the lemon juice and maple syrup. Puree until light and smooth and keep in the blender. Set aside. For the last peach, chop or slice for the peach layer of the trifle. Sprinkle with lemon juice so it does not brown. Set aside in the refrigerator.
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