Peach Melba Mousse

READY IN: 20mins
Recipe by Sharon123

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

Top Review by fluffernutter

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.

Ingredients Nutrition


  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.

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