Peach Melba Mousse

Total Time
20mins
Prep
20 mins
Cook
0 mins

A fabulous combination of flavors; serve it to special people!

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Ingredients

Nutrition

Directions

  1. 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).
  2. Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
  3. Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
  4. Beat egg whites until stiff.
  5. Stir half of whites into mousse, blending well.
  6. Fold in remaining egg whites, making sure there are no lumps.
  7. Spoon into individual dessert glasses or a serving bowl.
  8. Chill for 4 hours.
  9. To serve, drizzle a few drops of peach brandy over each portion.
Most Helpful

4 5

Light and delicious. Next time I may strain the puree -- I wanted a more velvety finish. I might also experiment with another dose of gelatin for a firmer texture. Made for Zaar World Tour III.

4 5

Very nice summer desert and a great way to use peaches and raspberries. I never had the two fruits combined before but they make a delicious combination.